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Name: Chipotle Lime Radish Salad
Prep time: 5 min
Total time: 5 min
Yield: 10
Cuisine: American
Ingredients: 3 ears of fresh corn, shucked and kernels separated from the cob or 2 large cans of sweet corn kernels; 8 small-medium radishes, sliced into very thin or chopped thinly; 1/2 sweet red onion, chopped; 1 jalapeno, diced, and deseeded if you want less spice; 1/4 cup Italian parsley, chopped; 1/4 cup fresh lime juice, juice of 2-3 small limes; 3 tablespoons olive oil; 1/2 teaspoon ground coriander; 1/2 teaspoon chipotle chili powder; 1/4 teaspoon granulated garlic; 1/4 teaspoon black pepper; 1/8 teaspoon coarse salt

Chipotle-Lime Radish Salad

Apr 15, 2020 · 3 Comments

This Chipotle-Lime Radish Salad is a refreshingly juicy nutrient-packed salad, full of sweet corn, crisp radishes, spicy jalapeño slices, fresh Italian parsley, and chopped sweet red onions! A combination of chipotle chili pepper, fresh lime juice, garlic and coriander make this dish stand out even more than it's brilliant colors. Just five short minutes will produce this perfect side dish or party food!

Sometimes I surprise myself and feel the need to go back in time to a time when recipe cards were used.

It's kind of like that feeling you get when you read a book. Not a kindle, but a book with paper pages that you get to touch and flip.

There's something so therapeutic about reading a book sometimes!

I forget that when I was growing up, that when I found a recipe that I absolutely LOVED, that I wrote it down.

I forget about all these recipes stored inside these little retangular time machines also known as recipe boxes.

There's also something so therapeutic about creating a recipe from a handwritten recipe card.

This chipotle lime salad is one of those recipes that I've had stored away for years, keeping it safe but hidden for too long.

Recently I found it while going through some old recipes, made it, and remembered why I had saved it so many years ago.

This recipe is more than amazing!

Table of Contents

Best Chipotle-Lime Salad:

This salad is refreshing, with the crisp juicy vegetables. Every crisp bite better than the bite before.

The chipotle-lime vinaigrette dressing lightly coats each piece of vegetable, giving it a light, almost smokey, hint with every mouthful.

Another perk of this salad is that it is amazing on day 2 too!

Yes! This salad is AMAZING if it gets the chance to marinade in it's own dressing while chilling in the fridge. - Not many salads can say that!

The vegetables tend to soak up the flavors of the dressing as it waits for your appetite.

A refreshingly spicy late-summer salad, full of sweet corn, crisp radishes, spicy jalapeño slices, fresh Italian parsley, and chopped sweet red onions. A combination of chipotle chili pepper, fresh lime juice, garlic and coriander make this dish stand out even more than it's brilliant colors. Just five minutes of time will produce this colorful and refreshing delight that is perfect as an autumn side dish or party food. www.ahotsouthernmess.com

Salad Ingredients:

3 ears of fresh corn, shucked and kernels separated from the cob, or 2 large cans of sweet corn kernels
8 small-medium radishes, sliced into very thin or chopped thinly
½ sweet red onion, chopped
1 jalapeno, diced, deseeded (de-seeded, otherwise it will be incredibly spicy!)
¼ cup Italian parsley, chopped
¼ cup fresh lime juice, or juice of 2-3 small limes
olive oil
ground coriander
chipotle chili powder
granulated garlic or garlic powder
black pepper
coarse salt or table salt

How to Make Chipotle Lime Salad:

Combine the corn, radishes, onion, jalapeno and parsley in a large mixing bowl.
in a smaller mixing bowl, combine all other ingredients and stir thoroughly.
Pour the chipotle-lime dressing over the corn and radish mix and stir until well-coated. Chill in the refrigerator until ready to serve. Enjoy!

How to Store Leftover Radish Salad:

Store your leftover salad with the dressing mixed in, in an airtight food-safe plastic storage bag or fridge-worthy container for up to 3 days. It likely won't last that long!

Recipe Variations:

Feel free to use whatever fresh vegetables that you have on hand for this recipe, but I'd recommend keeping the dressing ingredients as-is because it is AMAZING all put together!

This easy and refreshing radish salad is full of sweet corn, crisp radishes, jalapeño slices, fresh Italian parsley, and chopped sweet red onions. A combination of chipotle chili pepper, fresh lime juice, garlic and coriander make this dish stand out even more than it's brilliant colors. Just five minutes of time will produce this colorful and refreshing delight that is perfect as an autumn side dish or party food! www.BlessHerHeartYall.com

Chipotle Lime Radish Salad

Yield: 10

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

3 ears of fresh corn, shucked and kernels separated from the cob or 2 large cans of sweet corn kernels
8 small-medium radishes, sliced into very thin or chopped thinly
½ sweet red onion, chopped
1 jalapeno, diced, and deseeded if you want less spice
¼ cup Italian parsley, chopped
¼ cup fresh lime juice, juice of 2-3 small limes
3 tablespoons olive oil
½ teaspoon ground coriander
½ teaspoon chipotle chili powder
¼ teaspoon granulated garlic
¼ teaspoon black pepper
⅛ teaspoon coarse salt

Instructions

Combine the corn, radishes, onion, jalapeno and parsley in a large mixing bowl.
in a smaller mixing bowl, combine all other ingredients and stir thoroughly.
Pour the chipotle-lime dressing over the corn and radish mix and stir until well-coated. Chill in the refrigerator until ready to serve. Enjoy!

This post was first published on August 27, 2015 and last updated on April 15, 2020.

Southern Pecan Pralines

Apr 14, 2020 · 4 Comments

These southern pecan pralines are the perfect treat for anyone with a sweet tooth. These crystalized, caramel-esque sweets are a gluten free delight topped with tender-crisp roasted pecans on top! Just a few simple ingredients that you likely have already in your kitchen will help you create this simple and easy recipe!

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Best Southern Pralines:

One of my favorite southern sweets are pecan pralines. These little buttons of sweet heaven can be seen on the streets of downtown Savannah and Charleston on any given day.

If visiting either of these cities, stop by River Street Sweets, a southern staple known for their pralines!

When I visit these popular southern stops, I always try to pick up at least one southern praline, no matter what time of year it is.

These treats are a special fall treat! Or Spring.... or Summer... or Winter.

These are great year-round!

Not only have I figured out how to make these pralines super easily, but these are quick and use just a handful of ingredients that you probably already have in your pantry and fridge!

If you follow all of the steps in the instructions you will see how easy these pralines really are!

pecan parlines in white dish with pralines on tin foil off to side

Southern Praline Ingredients:

1 cup granulated sugar:
1 cup light brown sugar: highly recommend light brown sugar over dark brown sugar for this recipe!
6 Tablespoons butter: salted butter is best here. If you have unsalted butter, then add in an extra ¼ teaspoon salt to this recipe.
½ cup evaporated milk: Don't confuse this for sweetened condensed milk as this is not the same thing.
¼ teaspoon salt: Use ½ teaspoon salt if using unsalted butter for this recipe.
2 cup pecans: Can use whole, halved or chopped pecans, your choice!
1 ½ teaspoons vanilla: Don't skip this ingredient! So good!

close up of pecan pralines on white dish

Simple Praline Directions:

Preheat your oven to 315*F. Spread your pecans out evenly on a baking sheet and toast in oven for 10 minutes, then remove them to cool to room temperature. Line 1 large or 2 regular baking sheets with tin foil or parchment paper and set aside.
In a large saucepan add the sugar, brown sugar, salt, evaporated milk, butter, and vanilla. Cook over high heat until candy thermometer reaches 240*F (soft ball stage).
Remove from heat and add in your pecans, stirring continuously until the mixture becomes thick, approximately 5-8 minutes. Quickly drop by large spoonfuls onto the prepared lined baking sheets.
Let set up and crystalize for 1-2 hours at room temperature.

This post may contain affiliate links.

How to Check the Temperature of Your Praline Mixture:

Checking the temperature of your boiling praline mixture is essential to making this recipe turn out correctly.

I have my trust candy thermometer that I picked up for less than 5 dollars YEARS ago and it has not ever let me down.

You can pick up the same affordable candy thermometer here!

Using your Candy Thermometer:

Place the very end of the candy thermometer in the middle of the pot of boiling praline mixture.
Make sure that the bottom tip of the thermometer is submerged under the liquids but that it is not touching the bottom of the pan.
For other recipes, you can clip the thermometer to the side of the pan using the attached clip but this recipe does best when the temperature is read from the center of the pot.
Right when the thermometer starts to read somewhere between 235-240*F, remove the pan from heat and continue following the rest of the instructions.

southern pecan pralines with pecan on top

How to Store Leftover Pralines:

Store your leftover cooled-to-room-temperature pralines in an airtight food-safe storage container or plastic storage bag.

Store the pralines at room temperature for up to 1 week.

Can You Freeze Pecan Pralines?

You sure as heck can freeze pralines!

Here is how I have found to do it best to keep them fresher longer:

Wrap each praline tightly in plastic wrap.

Then place all of your plastic-wrapped pralines in a freezer-safe plastic bag and sel it up tight, making sure that excess air has been removed from the bag.

Place the bag of pralines in the freezer for up to 2-3 months.

Once removing the pralines form the freezer, set them out at room temperature to defrost until back at room temperature..... then enjoy!

Southern Pecan Pralines

Yield: 24

Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients

1 cup granulated sugar
1 cup light brown sugar
6 Tablespoons butter
½ cup evaporated milk
¼ teaspoon salt
2 cup pecans
1 ½ teaspoons vanilla

Instructions

Preheat your oven to 315*F. Spread your pecans out evenly on a baking sheet and toast in oven for 10 minutes, then remove them to cool to room temperature. Line 1 large or 2 regular baking sheets with tin foil or parchment paper and set aside.
In a large saucepan add the sugar, brown sugar, salt, evaporated milk, butter, and vanilla. Cook over high heat until candy thermometer reaches 240*F (soft ball stage).
Remove from heat and add in your pecans, stirring continuously until the mixture becomes thick, approximately 5-8 minutes. Quickly drop by large spoonfuls onto the prepared lined baking sheets.
Let set up and crystalize for 1-2 hours at room temperature.

Notes

If you are using unsalted butter for this recipe, then add an additional ¼ teaspoon salt to the ingredient list!

This post was originally published on September 21, 2015 and last updated on April 14, 2020.

Breakfast Enchilada Casserole

Apr 12, 2020 · 12 Comments

This delicious recipe for gluten free breakfast enchilada Casserole will wake anyone's taste buds up for the day! The combination of fluffy eggs and spicy breakfast sausage wrapped in corn tortillas and then topped with a seasoned buttermilk cheese drizzle, baked and then loaded with fresh veggie chunks and bacon crumbles will make anyone's morning sunny!

Do I have your attention yet?

Because when I first posted this gluten-free breakfast enchilada recipe in the making on Instagram I had a flood of readers who had to have this recipe ASAP....

I mean.... who wouldn't want to stuff their face with a gluten-free breakfast enchilada?

And who wouldn't want that enchilada smothered in a quick homemade spiced buttermilk cheese drizzle?

And who wouldn't want that cheese drizzle partnered with fresh chunks of tomato, green onion, and bacon?

This delicious recipe for gluten-free breakfast enchiladas will wake anyone's taste buds up for the day! The combination of fluffy eggs and spicy breakfast sausage wrapped in corn tortillas and then topped with a seasoned cheese drizzle, baked and then loaded with fresh veggie chunks and bacon crumbles will make anyone's morning sunny!

Table of Contents

Breakfast Enchilada Ingredients:

9 large eggs, beaten
gluten-free Breakfast Sausage
buttermilk
shredded cheddar cheese
unsalted butter, room temperature
garlic powder
onion powder
crushed red pepper flakes, optional
brown or white rice flour
bacon, cooked and crumbled
grape tomatoes, halved
chopped green onion pieces

Recipe Pro Tips:

As far as the recipe itself goes, I have a few tips for you so that when you haven't had that cup of morning joe yet, this recipe will still turn out to be a stunner for you:

I double up on the corn tortillas. Coming straight out of the bag, I find that corn tortillas tend to split and crack when rolled up so I double up on these tortillas to help that from happening.
If you like to hit the snooze button like me, I would suggest making the enchilada stuffing (the egg and sausage scramble) the night before and then just stuffing the enchiladas, baking, and making the cheese sauce the morning of. That will save you a bit of time in the morning.
This cheese sauce is amazing! The first time I made this recipe I didn't get the sauce on the middle enchiladas as well as I did the end pieces. Try and coat the enchiladas with the cheese sauce evenly for maximum flavor!

What?!? Sleeping in AND homemade breakfast enchiladas?!? Okay!

Breakfast Enchilada Casserole Garnishments:

These go great with gluten free Gluten Free Almond Parmesan Tortilla Wraps!

If you want these breakfast enchiladas smothered even more in deliciousness, try adding Gluten Free On A Shoestring's Enchilada Sauce on top!

And please add avocado pieces if you have that on hand! You'll be happy with your decision!

How to Store Leftover Casserole:

Place your cooled-to-room-temperature enchiladas in an airtight food storage container in the fridge for up to 2-3 days.

How to Reheat Your Leftover Breakfast Enchiladas:

If you have leftovers (we rarely do!), I would recommend reheating them in the oven at 350*F for a few minutes.

Check the enchiladas after 5 minutes to see if they need to stay in the oven for a few more minutes.

Gluten-Free Breakfast Enchiladas

Yield: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This delicious recipe for gluten-free breakfast enchiladas will wake anyone's taste buds up for the day! The combination of fluffy eggs and spicy breakfast sausage wrapped in corn tortillas and then topped with a seasoned buttermilk cheese drizzle, baked and then loaded with fresh veggie chunks and bacon crumbles will make anyone's morning sunny!

Ingredients

9 large eggs, beaten
½ # GF Breakfast Sausage
8 oz . buttermilk
1 cup shredded cheddar cheese, divided
2 tablespoon unsalted butter, room temperature
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ tablespoon crushed red pepper flakes, optional
1 tablespoon brown or white rice flour
2-3 pieces of bacon, cooked and crumbled
¼ cup grape tomatoes, halved
2 tablespoon chopped green onion pieces
½ avocado, cut into chunks (optional)
GF hot sauce for garnish, optional

Instructions

Preheat your oven to 375*F.
Scramble your beaten eggs in a large greased skillet. Set aside in a large bowl. Brown and cook your breakfast sausage over medium in the same large skillet until entirely cooked. Add the sausage to the eggs and mix.
While your eggs and sausage are doing their thing, you can make your cheese drizzle! In a medium saucepan, combine the butter, buttermilk, and flour over medium heat and allow to simmer. Once simmering, add in the garlic and onion powders and the red pepper flakes, stirring occasionally until the sauce starts to thicken. Once it starts to thicken add in ¾ cup of the shredded cheese and continue to stir until smooth. Remove from heat.
Wrap the egg and sausage filling into corn tortillas and place them in a large baking dish until the baking dish is full of goodness. Smother the entire dish with the cheese drizzle and sprinkle the last ¼ cup of shredded cheese on top.
Bake for 20-25 minutes or until the tortillas are starting to turn a golden brown around the edges. It's 20 minutes on the dot for my oven.
Remove from the oven and top with the GF hot sauce, tomatoes, bacon, green onion, and avocado slices.
Serve and devour while still warm from the oven.

This post was first published on July 15, 2016 and last published on April 12, 2020.

Glazed Pork Chops with Brown Sugar (With Video)

Apr 11, 2020 ·

These 5-INGREDIENT gluten-free southern glazed pork chops with Brown Sugar are an easy recipe that combines the sweetness of brown sugar with the spiciness of cayenne pepper! A few minutes marinating and then quickly kissed on the grill, these southern glazed pork chops create a tender, juicy, flavorful meal in just minutes!

This grilled meat goes great with Homemade Drop Rolls and Sriracha Cream Roasted Broccoli!

Table of Contents

Best Glazed Pork Chop Brown Sugar Recipe!

There's a couple of grilled recipes that our little family of two can dominate from start to finish in under 30 minutes.

This is one of them.

These southern glazed pork chops are sweet and spicy, just a few simple ingredients, and then tossed on the grill for a few minutes.

This sounds like a dumbed-down kind of thing, because it's a dumbed-down recipe, it's hard to mess up.

And that's perfect for a beginner griller like myself.

Now that I said that, I have totally jinxed myself next time I am attempting the dang grill.

But seriously, this is an easy recipe.

These gluten-free southern cayenne glazed pork chops are an easy 5-ingredient recipe that combines the sweetness of brown sugar with the spiciness of cayenne pepper. A few minutes marinating and then quickly kissed on the grill, these southern glazed pork chops create a tender, juicy, flavorful meal in just minutes! www.blessherheartyall.com

This post contains affiliate links.

Glazed Pork Chop Ingredients:

The glaze is made up of paprika, garlic powder, cayenne pepper, and brown sugar.

You can definitely swap the brown sugar out with coconut sugar for a refined sugar free alternative that tastes just as great.

I like this coconut sugar for this southern glazed pork chop recipe.

6 thick pork chops
coconut sugar, or brown sugar
garlic powder
cayenne pepper
paprika

Grilling Directions:

You simply rub the spices on the pork chops, let the chops chill, and then grill the pork chops on the grill.

I like to let the pork chops marinate in the fridge for at least 30 minutes, but an hour or two is even better.

It just depends on how much time you have to wait.

We grill these southern glazed pork chops over medium-high heat for about 6-7 minutes on each side. Use your best judgment because all grills vary.

Make sure the internal temperature of your southern glazed pork chops reaches 145*F before taking them off the grill. We like to use a meat fork that measures the temperature for you, like this digital fork thermometer.

Combine the brown sugar, garlic powder, cayenne pepper, and paprika in a bowl.
Rub the dry mixture onto both sides of the pork chops.
Allow the rub to turn into a glaze by allowing the pork chops to chill in the fridge for 30 minutes.
Grill pork chops thoroughly and enjoy!

Here's a video of exactly what I do to make these southern glazed pork chops:

How to Store Leftovers and Reheat Extra Pork Chops:

Store your leftover and cooled to room temperature pork chops in an airtight container in the fridge for up to 48 hours.

To reheat, place pork chops on a microwave-safe plate with a loose-fitting cover to avoid splatter in your microwave.

Microwave on high for 60-120 seconds, depending on how hot you like your leftover chops and how thick your pieces of meat are.

The links on this page may be affiliate links. Any purchases made through these links helps support BlessHerHeartYall.com without any additional costs to you.

This post was first published on October 23, 2015 and last updated on April 11, 2020.

Cayenne Glazed Pork Chops

Yield: 6 people

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

A few minutes marinating and then quickly kissed on the grill, these southern glazed pork chops create a tender, juicy, flavorful meal in just minutes!

Ingredients

6 thick pork chops
⅓ cup coconut sugar, or brown sugar
½ teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika

Instructions

Combine the brown sugar, garlic powder, cayenne pepper, and paprika in a bowl.
Rub the dry mixture onto both sides of the pork chops.
Allow the rub to turn into a glaze by allowing the pork chops to chill in the fridge for 30 minutes.
Grill pork chops thoroughly and enjoy!

Nutrition Information:

Yield: 6 Serving Size: 6 people
Amount Per Serving: Calories: 200Saturated Fat: 1gCholesterol: 88mgSodium: 83mgCarbohydrates: 8gSugar: 5gProtein: 30g

Easiest Gluten-Free Yeast Rolls Ever

Apr 10, 2020 · Leave a Comment

The easiest gluten-free yeast rolls ever are here! These rolls are soft, fluffy, moist and doughy! They have a short list of ingredients that you mix together, spoon into a pan, let rise, and cook! There's no kneading or fancy chef-worthy baking techniques here! So simple and easy!

Have you tried our Buttermilk Mini Biscuits yet??? Check them out!

Table of Contents

What Makes These Rolls The Easiest?

When I say that this is the easiest recipe you will find on the internet on gluten-free yeast dinner rolls, I mean it.

I don't have time or the patience to buy a massive list of ingredients or follow a twenty-step recipe card.

There's just no way.

But these table rolls are amazing, not only because they are soft, and doughy, and fluffy, and moist....

BUT... they also have a shortened ingredient list (after about 20 attempts and year of trial and error!).

The directions are: gather and mix ingredients, drop into pan, allow to rise, bake!

There is no kneading, no this or that.

You don't need special chef-quality cooking skills for this baking recipe.

Just stir, scoop and drop, and the buns do the rest of the work themselves!

This post may contain affiliate links.

Gluten-Free Roll Ingredients:

1 ¾ cups Bless Her Heart Y'all's Gluten-Free All-Purpose Flour Blend (see recipe card below of instructions on how to mix this quick recipe together in just one minute!)
¼ teaspoon salt: Table salt works just fine here.
½ teaspoon xanthan gum: Even though there is a small amount of xanthan gum in the all-purpose flour blend, you'll want that little nit more for an extra boost of moist, doughiness!
one 0.75 ounce package of instant/rapid yeast
½ cup + ⅛ cup milk of choice warmed to about 115*F: An affordable way to measure the temperature of your milk is to use a inexpensive candy thermometer to take a quick reading - check out the candy thermometer I use here.
5 Tablespoons butter, softened and divided: unsalted butter is best if you have it on hand. If not, use the salted - no worries!
1 egg, room temperature: I'll tell you how to quickly bring the egg to room-temp in the next section below!
¼ cup honey: you don't need to use fresh honey here, use the inexpensive stuff for this recipe.
¼ teaspoon apple cider vinegar

Please don't confuse potato starch and potato flour.

They are two different things and will produce two different final products. You want to purchase potato starch.

Need a recommendation on a great potato starch?

Check out my favorite potato starch here!

If you need an alternative to tapioca flour, choose another fine flour, like cassava flour in exchange!

How to Quickly Warm the Egg Up To Room Temperature:

Take your egg and grasp it in one hand.

Place the hand with the egg under your kitchen faucet and run warm water over it.

The warmer the water, the quicker the egg will come to room temperature.

Directions:

Combine the gluten-free all-purpose flour blend, salt, and xanthan gum in a large mixing bowl.
Make a small hole with your finger in the middle of the flour mixture and pour the yeast into that hole.Warm the milk to around 115°F in the microwave, using a thermometer to check the temperature, usually around 45-60 seconds. Then carefully pour the warm milk over the yeast in the hole.
Add 2 tablespoons softened butter, egg, apple cider vinegar, and honey to the bowl and mix until fully combined using your dough attachment on your mixer, about 2 minutes.
Spray a 9 x 9 or 8 x 8 inch metal or glass baking pan with gluten-free cooking spray. Using an ice cream scoop sprayed with cooking spray, evenly place 9 dough balls into the pan. You can place cool water on a spatula and smooth down the tops of each roll if you’d like once they are in the pan.
Cover the pan with a clean kitchen towel and allow the rolls to rise in a warm place for 1 hour.
Bake your rolls in the middle rack of the oven for 11-13 minutes at 400*F.
Melt the other 3 tablespoons of butter and brush the tops of the rolls before serving.

How to Store Leftover Dinner Rolls (If you have any!)

Store your leftover dinner rolls in an airtight container or plastic storage bag at room temperature for 3-4 days

Easiest Gluten-Free Yeast Rolls

Yield: 9

Ingredients

1 ¾ cups Bless Her Heart Y'all's Gluten-Free All-Purpose Flour Blend
¼ teaspoon salt
½ teaspoon xanthan gum
one 0.75 ounce package of instant/rapid yeast
½ cup + ⅛ cup milk of choice warmed to about 115*F
5 Tablespoons butter, softened and divided
1 egg, room temperature
¼ cup honey
¼ teaspoon apple cider vinegar

Instructions

Combine the gluten-free all-purpose flour blend, salt, and xanthan gum in a large mixing bowl.
Make a small hole with your finger in the middle of the flour mixture and pour the yeast into that hole.Warm the milk to around 115°F in the microwave, using a thermometer to check the temperature, usually around 45-60 seconds. Then carefully pour the warm milk over the yeast in the hole.
Add 2 tablespoons softened butter, egg, apple cider vinegar, and honey to the bowl and mix until fully combined using your dough attachment on your mixer, about 2 minutes.
Spray a 9 x 9 or 8 x 8 inch metal or glass baking pan with gluten-free cooking spray. Using an ice cream scoop sprayed with cooking spray, evenly place 9 dough balls into the pan. You can place cool water on a spatula and smooth down the tops of each roll if you’d like once they are in the pan.
Cover the pan with a clean kitchen towel and allow the rolls to rise in a warm place for 1 hour.
Bake your rolls in the middle rack of the oven for 11-13 minutes at 400*F.
Melt the other 3 tablespoons of butter and brush the tops of the rolls before serving.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 121mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 4g

Mushroom and Bacon Pasta

Apr 10, 2020 · 16 Comments

Mushroom and Bacon Pasta is the one-pot recipe for you if you are looking for a quick gluten-free weeknight meal that is light, creamy, incredibly easy, and all wrapped up in cheesy, earthy gourmet flavors in less than 20 minutes! It's got bacon, asparagus, and mushrooms in it, and the creamy pasta sauce is just plain delicious to everyone!

Table of Contents

What to pair with this pasta dish?

Our family goes bananas over this dish. We like to pair the pasta with Fluffy Gluten-Free Buttermilk Biscuits, Savory Cheesy Zucchini Bread, or Gluten-Free Garlic Parmesan Rolls!

What type of gluten-free pasta to use?

Not all gluten-free pastas are made the same.

For example, I find that many brown rice noodles tend to cook quicker and become mushier much easier than corn noodles, which can have a grainy texture if not cooked enough.

My little family actually prefers quinoa noodles, which seem to have a level consistency that has a minimal grainy or mushy texture.

We also really like red lentil noodles, chickpea noodles, and combination pastas that use a combination of different ingredients. It just depends on what you are making, the sauce involved, and the temperature you need to eat the pasta at.

For this dish, I prefer to use a penne or rotini shaped noodle to hold up to the hot temperatures and the mixing of ingredients. Stay away from spaghetti noodles for this recipe as they tend to cook up really quickly and then fall apart into a mushy ball when you start stirring the last few ingredients in during the last step in the recipe.

What type of vegetables to use?

You can use whichever vegetables you like for this recipe.

This bacon and mushroom pasta dish calls for:

1 ½ cups shiitake mushrooms, sliced
¾ pound asparagus, chopped

but you can use whatever you've got in that fridge of yours. I would highly recommend always using some sort of mushroom because the flavor that comes from sauteeing the mushrooms is what gives some of that earthy natural light flavor that the dish is known for.

If you don't have shiitake mushrooms, no worries.

If you take a close look at my updated pictures of this dish you might notice that there are a few shiitake mushrooms in there, but the majority of the dish is taken over by baby bella mushrooms and white mushroom slices. It's what I had in my fridge at the moment. Guilty!

This dish is great with spinach, broccoli, and peppers too!

Just remember, that no matter what vegetables you choose, definitely keep some mushrooms in the mix no matter which kind of mushroom it is!

What type of Bacon to use:

The recipe calls for 5 slices of thick cut bacon, cooked and chopped.

BUT......

If you are in a time crunch or don't feel like cooking up bacon, then guess what????

Use the bacon that you have on hand OR use bacon bits like I typically do when in a crunch or feeling a bit lazy.

What other ingredients do I need?

You will need a short list of other ingredients that we have not discussed yet...

2 tablespoon garlic, minced
2 tablespoon olive oil
2 cups chicken stock
6 oz mascarpone cheese
1 tablespoon crushed red pepper flakes, or less if you do like a little spice
Parmesan cheese and cracked black pepper as garnish (optional)

How to make Bacon and Mushroom Pasta:

Heat skillet. Add the olive oil to a large hot skillet over medium heat. Add the minced garlic and allow the garlic to become fragrant and turn a golden brown, about 2 minutes.
Mushrooms. Add the mushrooms and allow the mushrooms to cook and soften for 3-4 minutes.
Add Ingredients. Add in the chicken broth, mascarpone cheese, asparagus spears, and gluten-free pasta, stirring the skillet so that all of the pasta is underneath the liquids.
Check for doneness. At around 5 minutes, check the pasta and asparagus for doneness. Some gluten-free pastas may need a few more minutes to continue cooking.
Remove from heat. Remove the skillet from heat to allow the sauce to thicken slightly. Add the bacon crumbles, red pepper flakes, and any garnishes like black pepper or shredded parmesan cheese to the top of each serving.

Pro Recipe Tips:

Don't let the garlic brown too much or it will turn into a bitter tasting surprise!

Make sure that all of your ingredients are gluten-free if you need to recipe to be 100% gluten-free. Sometimes foods can slip gluten in there even we think that there would be no reason to have gluten in the product. So be careful!

If you are looking to make this mushroom dish into an entirely meat-free dish, just omit the bacon and you've got yourself a delicious #MeatlessMonday recipe for your family!

More Pasta with Vegetables:

Noodle Bowls with Parmesan and Broccolini, Cucumber Pasta Salad, Goat Cheese Pasta with Sunflower Seeds, Baja Avocado Pasta, and Chicken Pasta in Garlic Basil Butter Sauce are the most popular pasta recipes that contain oodles of veggies!

Bacon and Mushroom Pasta

Yield: 4

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Ingredients

12 oz . pasta noodles
5 slices of thick cut bacon, cooked and chopped
1 ½ cups shiitake mushrooms, sliced
¾ pound asparagus, chopped
2 tablespoon garlic, minced
2 tablespoon Olive oil
2 cups chicken stock
6 oz mascarpone cheese
1 tablespoon crushed red pepper flakes, or less if you are sensitive to spice

Instructions

Add the olive oil to a large hot skillet over medium heat. Add the minced garlic and allow the garlic to become fragrant and turn a golden brown, about 2 minutes.
Add the mushrooms and allow the mushrooms to cook and soften for 3-4 minutes.
Add in the chicken broth, mascarpone cheese, asparagus spears, and gluten-free pasta, stirring the skillet so that all of the pasta is underneath the liquids.
At around 5 minutes, check the pasta and asparagus for doneness. Some gluten-free pastas may need a few more minutes to continue cooking.
Remove the skillet from heat to allow the sauce to thicken slightly. Add the bacon crumbles, red pepper flakes, and any garnishes like black pepper or shredded parmesan cheese to the top of each serving.

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 531Total Fat: 34gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 76mgSodium: 625mgCarbohydrates: 39gFiber: 4gSugar: 5gProtein: 18g

This post was first published on June 15, 2015 and last updated on April 10, 2020.

Gluten-Free Lime Bars

Apr 10, 2020 · 4 Comments

Light and fluffy key lime filling is placed on top of a simple and sweet gluten-free cookie crust. These gluten-free lime bars are baked to soft and spongy perfection, and chilled for a refreshing citrus treat!

I seriously LOVE cooking, but baking is another story. I think living a gluten-free lifestyle doesn't help because you have to be picky and choosy when it comes to baking products that are gluten-free.

I've had many texture and flavor issues in the past that have left a bad taste in my mouth (figuratively and non-figuratively).

So when I try a new baking recipe idea, I am extremely skeptical at first bite.

When I do the happy dance after the initial taste test (ahem... like these gluten free lime bars!), there is room for celebration!

It's not every day (or every month in fact) that I bake up something so sweet and tasty. I usually just stick with my handful of tried and true sweet treat desserts!

So I figured that I needed to share my newly-invented recipe with y'all in case there is someone out there with the same darn baking issues. We all need to branch out from time to time, right?!?

Table of Contents

Key Lime Pie Bar Flavors:

Personally I love lime all year round. But lime desserts have a special place in my heart starting at St. Patrick's Day and lasting through the end of summer. What's more refreshing besides something citrus-y and sweet when it's hotter than you-know-what outside y'all?!?

close up green gluten-free lime bars on a blue platter with powdered sugar and lime slices

Lime Bar Ingredients:

2 cups gluten-free flour
½ cup softened butter
½ cup confectioners sugar
5 Tablespoons plain greek yogurt
1 Tablespoon vanilla extract
4 eggs
⅔ cup fresh squeezed lime juice
1 oz can of sweetened condensed milk, 14 .
1 teaspoon baking powder
⅛ teaspoon salt
3-5 drops green food coloring

Ingredients Notes:

If you can not find a gluten-free flour mix or blend, then I like to use almond flour for this recipe's crust.

If it's too expensive, try doing a 50/50 split of almond and tapioca flours.

It will make your almond flour last longer by spreading your almond flour out and make your more expensive flour last longer in your pantry.

hand reaching for green gluten-free lime bars on a blue platter with powdered sugar and lime slices

Directions:

Preheat your oven to 350 degrees. Combine flour (all except 1 TBSP), powdered sugar, butter, vanilla extract, and yogurt into a medium bowl and mix until ingredients turn into a crumbly mixture.
Press into the bottom of an ungreased 9 x 13 pan and bake for 20 minutes. Set aside and let cool to room temperature.
While crust is cooling, beat the sweetened condensed milk and eggs together until they are slightly fluffier, about 1-2 minutes on medium-high speed with a hand or stand mixer. Add in the lime juice, the leftover flour, baking powder, salt and green food coloring.
Pour this mixture over the cooling crust and bake for another 20-22 minutes or until green filling is set (the outer crust is turning a slight golden brown and the center is just firm to touch with a cooking utensil).
Chill in the fridge for 1-2 hours. Cut the bars into squares and sprinkle with powdered sugar and add lime slices if preferred. Enjoy!

vertical close up of green gluten-free lime bars on a blue platter with powdered sugar and lime slices

How to Store Leftovers:

You can store leftover key lime pie bars in an airtight container in the fridge for up to 5 days.

Can You Freeze Key Lime Bars?

You sure as heck can freeze them!

Simply wrap the dessert squares tightly in tin foil and then slip them inside of a freezer-safe plastic storage bag.

Place them in the freezer to chill for up to 3 months.

Gluten-Free Lime Bars

Yield: 24

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

It's not every day that I bake up a tasty gluten free dessert. So when I do (like these gluten-free lime bars!), I need to share it with the world immediately.

Ingredients

2 cups gluten-free flour (I like almond flour. If it's to expensive, try doing a 50/50 split of almond and tapioca flours. It will make your $ almond flour last longer)
½ cup softened butter
½ cup confectioners sugar
5 Tablespoons plain greek yogurt
1 Tablespoon vanilla extract
4 eggs
⅔ cup fresh squeezed lime juice
1 oz can of sweetened condensed milk, 14 .
1 teaspoon baking powder
⅛ teaspoon salt
3 drops green food coloring

Instructions

Preheat your oven to 350 degrees.
Combine flour (all except 1 TBSP), powdered sugar, butter, vanilla extract, and yogurt into a medium bowl and mix until ingredients turn into a crumbly mixture.
Press into the bottom of an ungreased 9 x 13 pan and bake for 20 minutes. Set aside and let cool to room temperature.
While crust is cooling, beat the sweetened condensed milk and eggs together until they are slightly fluffier, about 1-2 minutes on medium-high speed with a hand or stand mixer. Add in the lime juice, the leftover flour, baking powder, salt and green food coloring.
Pour this mixture over the cooling crust and bake for another 20-22 minutes or until green filling is set (the outer crust is turning a slight golden brown and the center is just firm to touch with a cooking utensil).
Chill in the fridge for 1-2 hours. Cut the bars into squares and sprinkle with powdered sugar and add lime slices if preferred. Enjoy!

Nutrition Information:

Yield: 24 Serving Size: 20 Servings
Amount Per Serving: Calories: 103Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 77mgCarbohydrates: 12gFiber: 0gSugar: 3gProtein: 3g

This post was first published on March 17, 2015 and last updated on April 10, 2020.

Easy Air Fryer Frozen Chicken Wings

Apr 7, 2020 · 2 Comments

2-Ingredient air fryer frozen chicken wings could not be more amazing to make right in your own home! Juicy chicken is quickly air fried and then tossed in your favorite sauces and is customizable for your particular food allergies, like gluten-free! Perfect for parties and finger-licking cravings!

Our Air Fryer Chicken Leg Drumsticks are going bananas right now so I thought to share my quick recipe for how to make frozen chicken wings in the air fryer too!

This post may contain affiliate links.

Table of Contents

Best Air Fryer Chicken Wings:

Holy moly! If you have wing lovers at home, then this is the recipe to help you get to their hearts!

This is the best air fryer chicken wing recipe ever!

Why? Well, for starters, it allows you to use frozen chicken wings. Get those wings out from the bottom of your freezer!

Secondly, it is so incredibly easy to make! All you need are your frozen chicken wings and some cooking spray!

Thirdly.... air fryer. Air fryer. Air fryer! I will show you how to make these wings in your air fryer. This means little mess, and barely any clean up- just one dish - your air fryer basket!

Numero four: It makes juicy, warm, finger-licking wings. Like - restaurant and bar quality wings!

And speaking of restaurants... let me get to number 5..... one of the biggest reasons to make this recipe... you don't even need to leave your house! Keep those sweatpants or yoga pants, or whatever your wear.... basically stay at home all comfy and everything!

Frozen Chicken Wing Ingredients:

You will need 2 simple ingredients: frozen chicken wings and cooking spray.

I didn't include any sauces or rubs because it's up to you how you would like to customize your wings!

Chicken Wing Directions:

Place the frozen chicken wings in the bottom of the air fryer, inside the air fryer basket. Make sure that the wings are not touching each other (you may need to do your wings in two batches depending on how big your wings are!).
Close up your air fryer and set your fryer to 400*F and cook your wings for 15 minutes.
After the 15 minutes are up, flip your wings over using a spatula or tongs, spray lightly with cooking spray, and cook for another 10 minutes at 400*F.
Open you air fryer, flip your wings once more, spray lightly with cooking oil, and fry at 400*F for another 7-8 minutes depending on how crispy you want your wings to turn out.
Remove your wings from the air fryer, allow to cool 1-2 minutes before tossing in your favorite sauce or dry rub!

What Type of Airfryer To Use:

I have two air fryers that I am totally in love with!

For this recipe I like to use my OMORC Air Fryer (new model is now available) - check out my OMORC Air Fryer Review article!

I have also compiled my favorite air fryer accessories for air fryers like the OMORC brand. Life could not be easier than life with these accessories and this air fryer!

I also love another air fryer, my Ninja Foodi Grill!

Not only is it an air fryer, but it is a dehydrator, an indoor grill, a roaster, it bakes, and even dehydrates (I had to say that twice because I've always wanted a dehydrator!).

This is a wonderful air fryer and as a general small kitchen appliance, it is perfect for small kitchens or those kitchens where storage is an issue.

You can fit a bunch of small kitchen appliances into one package. If it sounds too good to be true - well I'm here to tell you that it's not.

This Ninja product is AWESOME! I've been using this for 6 months and I have no cons to report!

What Type of Sauce or Dry Rub To Use:

Anything you want! Any sauce or dry rub you can get your hands on, can go onto these chicken wings.

If you need to be gluten-free, make sure your sauces and rubs are gluten-free.

My favorite easily-accessible store-bought barbecue sauce is Sweet Baby Ray's brand.

I have also used a gluten-free buffalo sauce and a gluten-free garlic parmesan sauce for these wings that are shown in these pictures.

How To Store Leftovers and Reheat:

You can store leftover cooked wings in an airtight container in the fridge for up to 48 hours.

To reheat your chilled leftovers, place refrigerated chicken wings in a microwave-safe dish or plate and cover it loosely with a microwave-safe top to prevent splatter.

Microwave on high for 45-90 seconds depending on how hot you like your chicken wings. Enjoy again!

Air Fryer Frozen Chicken Wings

Yield: 12

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients

12 frozen chicken wings
Cooking spray

Instructions

Place the frozen chicken wings in the bottom of the air frye, inside the air fryer basket. Make sure that the wings are not touching each other (you may need to do your wings in two batches depending on how big your wings are!).
Close up your air fryer and set your fryer to 400*F and cook your wings for 15 minutes.
After the 15 minutes are up, flip your wings over using a spatula or tongs, spray lightly with cooking spray, and cook for another 10 minutes at 400*F.
Open you air fryer, flip your wings once more, spray lightly with cooking oil, and fry at 400*F for another 7-8 minutes depending on how crispy you want your wings to turn out.
Remove your wings from the air fryer, allow to cool 1-2 minutes before tossing in your favorite sauce or dry rub!

Notes

You can use as many frozen chicken wings as you would like for this recipe!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 66mgSodium: 316mgCarbohydrates: 8gFiber: 0gSugar: 0gProtein: 14g

Spiked Chili Mango Lemonade

Apr 6, 2020 · 14 Comments

This Sweet Mango Lemonade is a refreshing twist on classic summer lemonade. The fusion of mango and optional chili powder and an optional splash of hot sauce, adds a fun spicy summer twist, not to mention the chili powder and sugar-laced rims! And for those of us 21 or older, the addition of white rum makes this sipping cocktail a fruity delight for any warm-weather occasion!

Have you tried our other lemonade recipe yet? Check out our Lemonade Mint Julep!

Table of Contents

Best Mango Lemonade!

This sensational recipe started from a commercial on the radio.

I heard a commercial for Fanta (the soft drink) and they were describing their latest flavor for the summer, Mango Fanta.

Well that sounds just freakin' amazing now doesn't it?

So then my wheels got to turning {ah crap} and I put it out into the universe that I was going to make a refreshing summer beverage that was all mango-y, but maybe a little better for ya {oh yeah... and spicy too}.

A sweet refreshing twist on summer lemonade. The fusion of mango and chili powder along with a splash of hot sauce, add a fun spicy summer twist {oh, and did I forget to mention the chili powder and sugar-laced rims? How dare me???}. And for those of us 21 or older, the addition of white rum makes this sipping cocktail a fruity delight! www.ahotsouthernmess.com

Ingredient List:

1 ripe mango, peeled and pureed
fresh cool or cold water
granulated sugar
lemon juice, plus an extra optional lemon for garnish, about 2 lemons
chili powder (optional)
ice
splash of hot sauce (optional)

How to Make Mango Lemonade at Home:

I played around in the kitchen {and made a huuuuuge fun mess while doing so} and started putting together my basic lemonade, a bit of simple syrup, lemon juice, and water.

I then puréed the crap outta one of the juiciest mangos I have ever tried to hold on to {some of it MAY or may not have hit the floor. I MAY or may not have had to have a "do over"}.

I added in a splash of hot sauce and a sugar and chili powder-lined rim and called it a day.

A day of sippin' on some very refreshing mango spiked sips {well hello there white rum!}.

Step by Step Directions:

Make the simple syrup by boiling ½ cup of water and ¼ cup sugar together on the stove top until the sugar dissolves. Set aside and allow to cool to room temperature.
While working on the simple syrup, add the pureed mango, the lemon juice, and water into a large pitcher and give it a good stir to combine. Once the simple syrup has cooled to room temperature add it to the pitcher and mix once more.
In a shallow bowl, combine the 1 tablespoon sugar and the chili powder (chili powder is optional!) together. Wet the rim of each glass with water and then twist the cup in the chili mixture. Top each cup off with ice and the lemonade.
Add a splash of hot sauce (optional) to each cup before enjoying!

Can I Double or Triple This Recipe?

Heck yes you can, and you better believe that I have many times!

All you need to do is double all ingredients for a double batch or triple the ingredients for a triple batch!

How To Store Leftover Lemonade:

Store your leftover mango lemonade in the pitcher that you prepared and mixed the lemonade in.

Preferably, use a pitcher with a nice-fitting lid on it and store in the fridge for up to 5 days.

Do not store leftover ice in the pitcher with the leftover lemonade as the ice may eventually melt and turn your lemonade into a watery version of its former self.

Chili Mango Lemonade

Yield: 4

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

1 ripe mango, peeled and pureed
1 ½ cups water
¼ cup sugar + 1 TBSP
½ cup lemon juice, plus an extra optional lemon for garnish, about 2 lemons
¾ teaspoon chili powder
ice
splash of hot sauce

Instructions

Make the simple syrup by boiling ½ cup of water and ¼ cup sugar together on the stove top until the sugar dissolves. Set aside and allow to cool to room temperature.
While working on the simple syrup, add the pureed mango, the lemon juice, and water into a large pitcher and give it a good stir to combine. Once the simple syrup has cooled to room temperature add it to the pitcher and mix once more.
In a shallow bowl, combine the 1 tablespoon sugar and the chili powder together. Wet the rim of each glass with water and then twist the cup in the chili mixture. Top each cup off with ice and the lemonade.
Add a splash of hot sauce to each cup before enjoying!

Notes

Will make 4 smaller sippable drinks.

This recipe was first published on August 12, 2015 and last updated on April 6, 2020.

7-Ingredient Instant Pot Chicken Spaghetti

Apr 4, 2020 · 4 Comments

This 7-Ingredient Instant Pot Chicken Spaghetti recipe is a fast and easy dish that will keep your tastebuds wanting more! Perfectly cooked pasta and juicy chicken pieces are smothered in a savory, cheesy cream sauce in just mere minutes with only one dish to clean afterwards!

Try our other family favorite Instant Pot recipes like 3-Ingredient Salsa Lime Chicken, Easy Instant Pot Chicken and Beef Fajitas, and Instant Pot Pulled BBQ Chicken!

This post may contain affiliate links.

Table of Contents

Best Chicken Spaghetti

Y'all! I don't want to toot my own horn... but flippin' toot toot.

This chicken spaghetti recipe is so amazingly delicious, quick to make thanks to the pressure cooker, easy on the ingredient list (I mean it's only 7 easy-to-find ingredients!), and can be made completely gluten-free if need be.

This dish has been in the making for 9 months.

It's been sitting as a draft on Bless Her Heart Y'all for what seems like forever.

So shame on me for not sharing this sooner.

In fact, I had a craving for this recipe and went to go look it up so I could make it for dinner and remembered that I hadn't posted it yet!

What was I thinking???

I wasn't in my right mind - social distancing has lead me to more and more food cravings due to boredom.

So that's my silver lining to our current state of world distress - I remembered my love for easy Instant Pot recipes and my obsession with Chicken Spaghetti.

Flavors of Chicken Spaghetti:

This dish mixes all the best flavors from 7 simple pantry staples, and combines them into one insanely delicious meal in just minutes.

I love the perfectly cooked noodles swimming around beside juicy pieces of white meat chicken and vegetables, smothered in a sea of creamy, savory cheese sauce!

Gluten-Free Chicken Spaghetti Ingredients:

spaghetti noodles: Gluten-free variety pasta if you are wanting to keep this recipe gluten-free!
chicken broth: I try to use the low-sodium broth whenever possible
garlic powder
cubed fresh chicken breast meat
1 ½ cups pico de gallo (or 1 ½ cups of chopped onions, tomatoes, and bell pepper)
one 8 ounce block of cream cheese: cut into cubes
shredded cheese of choice: I like to use either shredded sharp cheddar or colby jack for this recipe!

Pressure Cooker Directions:

Place the chicken broth in the bottom of your pressure cooker.
Break the spaghetti noodles in half and place on top of the chicken broth. Press the noodles down so that all noodles are under the broth. You may need to move around the noodles or you can choose to add a Tablespoon or two of extra broth to the mix.
Sprinkle the garlic powder on top of the noodles, followed by the chicken, then the vegetables, then the cream cheese, and lastly, sprinkle the shredded cheese on the very top.
Close up your Instant Pot and cook on high for 3 minutes and then allow your pressure cooker to do a natural pressure release for 6-8 minutes before releasing the rest of the pressure manually.
Open you Instant Pot up and give the dish a good stir, until all of the cream cheese is melted and fully combined.
Remove the chicken spaghetti from the Instant Pot and place in a large serving bowl.
Top with any of the suggested garnishes and serve while still warm.

Recipe Pro Tips:

You don't have to use an Instant Pot.

I like to switch in between my Instant Pot and my Pampered Chef Quick Cooker, I can't decide which one I love more!

I highly recommended cutting up your block of cream cheese into about 1 or 2 inch squared cubes. This will help the cream cheese cook, melt, and create that creamy cheesy sauce!

Want another amazing gluten-free spaghetti recipe? Try out our popular Goat Cheese Spaghetti and Meatballs that will dream about night after night!

How To Plate Chicken Spaghetti:

I like to plate this pasta dish with a few extra pieces of diced vegetables like tomatoes or bell peppers.

I also like to add a sprinkling of chopped cilantro or parsley on top to add a touch of greenery.

That's all that I added to the recipe before I snapped these pictures that you see on this page.

As you can see, the dish speaks for itself and doesn't need a lot of help to make it deliciously presentable!

Recipe Pairing Ideas:

I like to use this dish as a main course. It already has vegetables, carbs, and chicken protein in it.

Therefore, I like to add a very tasty side dishes to accompany this main course.

Some of my family loves to dip bread into the sauce of this spaghetti, so I highly recommend our Savory Cheesy Zucchini Bread or our Easy Garlic Parmesan Rolls.

We also like to have a green vegetable on board our plates as we sit down to our family meal. Let me suggest Air Fryer Asparagus or Summer Tomato + Zucchini Bake!

How to Store Leftovers:

Store your leftover cooled-to-room-temperature chicken spaghetti in an airtight container in the fredge for up to 3 days.

To reheat, simply place the refrigerated leftovers in a microwave-safe dish with a loose fitting cover over top of it.

Microwave on high power for 60-120 seconds or until the spaghetti is as hot as you like it!

Now if ya like what you see you can easily share it on social media avenues, including Yummly.

Yummly is like a virtual recipe box, where you can "yum" recipes across the internet that look yummy to you and save them in collections for later, just like a recipe card box.

I've already started yumming recipes and it's a bit addictive, so be forewarned!

I have the social share buttons above and below each post, so if you feel so inclined, start yumming away y'all!

7-Ingredient Instant Pot Chicken Spaghetti

Yield: 6

Ingredients

16 ounces of spaghetti noodles
4 cups chicken broth
1 Tablespoon garlic powder
2 cups of cubed fresh chicken breast meat
1 ½ cups pico de gallo (or 1 ½ cups of chopped onions, tomatoes, and bell pepper)
one 8 ounce block of cream cheese
1 ¼ cup shredded cheese of choice

Instructions

Place the chicken broth in the bottom of your pressure cooker. Break the spaghetti noodles in half and place on top of the chicken broth. Press the noodles down so that all noodles are under the broth. You may need to move around the noodles or you can choose to add a Tablespoon or two of extra broth to the mix.
Sprinkle the garlic powder on top of the noodles, followed by the chicken, then the vegetables, then the cream cheese, and lastly, sprinkle the shredded cheese on the very top.
Close up your Instant Pot and cook on high for 3 minutes and then allow your pressure cooker to do a natural pressure release for 6-8 minutes before releasing the rest of the pressure manually.
Open you Instant Pot up and give the dish a good stir, until all of the cream cheese is melted and fully combined.
Remove the chicken spaghetti from the Instant Pot and place in a large serving bowl. Top with any of the suggested garnishes and serve while still warm.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 442Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 104mgSodium: 1053mgCarbohydrates: 30gFiber: 2gSugar: 4gProtein: 28g

This post was originally published on July 20, 2015 and last updated on April 4, 2020.

Gluten-Free Crock Pot Shredded BBQ Chicken

Apr 3, 2020 · 4 Comments

This gluten free slow cooker shredded bbq chicken recipe slow cooks or pressure cooks chicken breasts into moist pulled chicken pieces and then smoothers it all in a rich, delicious homemade barbecue sauce all while keeping everything gluten-free! It's the perfect easy weeknight dinner and perfect to bring to potlucks all year long!

Sometimes it's delicious and hearty shredded BBQ sandwiches.

Maybe it's just me, but sometimes I get into one of those moods and I can't stop thinking about these delightful sandwiches until I have ~~one~~ three.

I think the other issue with pulled BBQ sandwiches is that the are great in the summer at a outdoor get-togethers and they are great once the weather chills on cool fall or winter days....

Football party anyone?

No matter what time of year, I crave these things!

I had to find a great gluten-free recipe, and actually, I prefer this recipe over the gluten-filled recipe that I ate as a child.

I use my Gluten-Free Honey Garlic BBQ Glaze and Homemade Hoisin Sauce for this recipe, and they are so simple to make.

gluten-free crock pot shredded BBQ chicken recipe

Table of Contents

Shredded Chicken Ingredient List:

1 ½ - 2 pounds of chicken breast or thigh meat: can be fresh or frozen
1 cup gluten-free barbecue sauce: I use homemade to make sure that it's 100% gluten-free!
½ cup gluten-free hoisin sauce: I also make homemade hoisin sauce to ensure that it is in fact gluten free.
½ sweet onion: chopped or diced
1 Tablespoon light brown sugar
1 teaspoon garlic powder
½ teaspoon onion powder

Crock Pot Chicken SLOW COOKER Directions:

Place a slow cooker liner in the crock pot if available.
Place the chicken in the bottom of the lined slow cooker.
Add all other ingredients on top of the chicken and stir well to combine.
Cook the chicken for 3-4 hours on the high setting or 7-8 hours on the low.
Allow to cool slightly before gently using a fork and pulling the chicken apart. Most of the chicken will fall apart on its own or with a gentle stirring action.

Instant Pot / Pressure Cooker Directions:

You will need to add ½ cup water or chicken broth to your Instant Pot for this recipe to turn out into perfection and it's just because pressure cookers need liquids to help the dishes cook.

Here are the Instant Pot directions to follow:

Add the chicken meat to the bottom of your Instant Pot.
Add in all other ingredients except for ½ cup of the barbecue sauce (that will be added in later), and stir until well combined.
Put the lid on the pot and adjust the settings to the meat or chicken setting depending on the type of pressure cooker that you have. Set the timer on your pressure cooker to 10 minutes.
Allow the Instant Pot to release steam on natural release (on its own without quick release).
Remove the chicken from the Instant Pot (place in large bowl or plate) and use two forks to shred the chicken.
Remove the chicken broth and BBQ sauce mixture from the Instant Pot with a ladle and pour the sauce over the pulled chicken. Add the extra ½ cup reserved barbecue sauce and stir until well combined.

Gluten-Free Hamburger Buns:

Need a recommendation for gluten-free hamburger buns?

Well, glad you asked!

Pure Knead buns are my go-to grab-at-the-grocery-store buns.

They make a product that is always consistent (which is not always the case in GF products), the price is right, and they are easily accessible at my local grocery store.

How to Store and Reheat Leftovers:

You can store your cooled-to-room-temperature pulled chicken in an airtight container in the fridge for up to 3-4 days.

To reheat your refrigerated leftovers, simply place your leftovers on a microwave-safe dish with a cover that is loosely fitted on top to help prevent splashes and a messy microwave.

Microwave on high power for 60-90 seconds, depending on how hot you like your reheated bbq chicken to be.

Want to Freeze Your Leftovers?

This recipe is great one to freeze and reuse extras at a later time!

I love freezing this recipe because it makes for suuuuuuch good leftovers!

It's like finding a 10 dollar bill in your pocket, only it's finding delicious shredded BBQ chicken in your freezer that you forgot about!

This shredded chicken recipe can be placed in an airtight plastic freezer-safe bag once cooled down to room temperature.

Once in the bag, seal it up, making sure that excess air has been removed from the bag.

The chicken is good in the freezer this way for up to 6 months!

Gluten-Free Crock Pot / Instant Pot Shredded BBQ Chicken

Yield: 8

Cook Time: 3 hours

Total Time: 3 hours

This gluten free slow cooker shredded bbq chicken recipe slow cooks or pressure cooks chicken breasts into moist pulled chicken pieces and then smoothers it all in a rich, delicious homemade barbecue sauce all while keeping everything gluten-free! It's the perfect easy weeknight dinner and perfect to bring to potlucks all year long!

Ingredients

1 ½ - 2 pounds of chicken breast or thigh meat
1 cup gluten-free barbecue sauce
½ cup gluten-free hoisin sauce
½ sweet onion: chopped or diced
1 Tablespoon light brown sugar
1 teaspoon garlic powder
½ teaspoon onion powder

Instructions

Place a slow cooker liner in the crock pot if available.
Place the chicken in the bottom of the lined slow cooker.
Add all other ingredients on top of the chicken and stir well to combine.
Cook the chicken for 3-4 hours on the high setting or 7-8 hours on the low.
Allow to cool slightly before gently using a fork and pulling the chicken apart. Most of the chicken will fall apart on its own or with a gentle stirring action.

Notes

For the Instant Pot / pressure cooker version of this recipe, follow these instructions:

Add the chicken meat to the bottom of your Instant Pot.
Add in all other ingredients except for ½ cup of the barbecue sauce (that will be added in later), and stir.
Put the lid on the pot and adjust the settings to the meat or chicken setting depending on the type of pressure cooker that you have. Set the timer on your pressure cooker to 10 minutes.
Allow the Instant Pot to release steam on natural release (on its own without quick release).
Remove the chicken from the Instant Pot (place in large bowl or plate) and use two forks to shred the chicken.
Remove the chicken broth and BBQ sauce mixture from the Instant Pot with a ladle and pour the sauce over the pulled chicken. Add the extra ½ cup reserved barbecue sauce and stir until well combined.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 114mgSodium: 730mgCarbohydrates: 23gFiber: 1gSugar: 17gProtein: 39g

This post was first published on April 14, 2015 and last updated on April 3, 2020.

Gluten-Free Coconut and Carrot Cupcakes

Apr 2, 2020 · 7 Comments

These moist and decadent gluten-free coconut and carrot cupcakes are not your typical gluten free cupcake. The smooth bites of coconut, carrot, coconut sugar, and vanilla are topped with a fresh homemade vanilla coconut whipped cream for a dreamy treat!

One of my favorite times of the year is in the spring, right around Easter time.

The warmer weather, the brighter colors, and the springtime foods.

With Easter upon us, I can't help but think of what's going to be on my Easter table this year.

My table will be gluten-free and full of some of my favorites: juicy meat, cheesy baked sides, green vegetables, and a whole mess of gluten-free coconut and carrot cupcakes.

Table of Contents

Carrot Cake Cupcake Ingredients:

almond flour
coconut flour
Xanthan gum: this is super important for this recipe to work!
baking powder
baking soda
cinnamon
olive oil
unsalted butter
2 eggs
sugar
water
vanilla extract
finely grated carrots
finely grated coconut

Cupcake Directions:

Preheat your oven to 350*F. Line a muffin pan with muffin cups or spray with pan with cooking spray.
In a small mixing bowl, combine the flours, xanthan gum, baking powder, baking soda, and cinnamon together. Set aside.
In a large mixing bowl combine the oil, butter, eggs, sugar, water, and vanilla in a large bowl. Add the carrot and coconut. Stir well.
Slowly combine the dry ingredients into the larger mixing bowl and combine with a hand mixer (about 1 minute).
Place the mixture into the muffin liners (should be overfilled; these baby's don't expand much) and bake for 20-22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let cool completely before applying any toppings. I suggest my 2-minute homemade coconut cream topping.

These cupcakes are the best baked goodie that I have made this year.

I actually can't remember baking something so gluten-full tasting. Bold statement, complete truth y'all.

These little devils are so moist and decadent with their coconut and vanilla flavors. No one will ever know that these are gluten-free!

These are by far the best!

These little nuggets of joy are amazing and moist and DECADENT all on their own but if you are going to call 'em a cupcake, call them a cupcake and put on the damn frosting.

Or in this case, the homemade whipped topping that can be made in less than 2 minutes!

Gluten-Free Coconut and Carrot Cupcakes Edited 09/29/16:*

This was one of my very first baking recipes on BHHY. One day I was going back through old recipes feel all nostalgic and all and I came across a hideous dark picture. It was a picture of this amazing recipe!

After coming down out of my "embarrassment high" I remembered that we all start somewhere and to look how far my photography has come.

*wipes the sweat off her forehead*

Yeah, that's right. I need to remember how far I've come in my blogging journey.

"But no one is going to make these amazing cupcakes with pictures like that and that's a shame because they are DELICIOUS!"

So to better serve up old amazing recipes, I am taking some new pictures.

These images will better represent the tastiness of these cupcakes but I will keep an old picture or two for me to come back to to see how much I've learned with my DSLR.

This post was first published on April 4, 2015 and last updated on April 2, 2020.

Gluten-Free Coconut and Carrot Cupcakes

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These moist and decadent gluten-free coconut and carrot cupcakes are not your typical gluten free cupcake. The smooth bites of coconut, carrot, coconut sugar, and vanilla are topped with a fresh homemade vanilla coconut whipped cream for a dreamy treat!

Ingredients

1 cup almond flour
1 cup coconut flour
2 Tablespoons Xanthan gum
1 Tablespoon baking powder
½ Tablespoon baking soda
1 teaspoon cinnamon
¾ cup olive oil
3 Tablespoons unsalted butter
2 eggs
1 cup sugar
½ cup water
1 Tablespoon vanilla extract
2 cups finely grated carrots
1 cup finely grated coconut

Instructions

Preheat the oven to 350*F. Line a muffin pan with muffin cups or spray with pan with cooking spray.
In a small mixing bowl, combine the flours, xanthan gum, baking powder, baking soda, and cinnamon together. Set aside.
In a large mixing bowl combine the oil, butter, eggs, sugar, water, and vanilla in a large bowl. Add the carrot and coconut. Stir well.
Slowly combine the dry ingredients into the larger mixing bowl and combine with a hand mixer (about 1 minute).
Place the mixture into the muffin liners (should be overfilled; these baby's don't expand much) and bake for 20-22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let cool completely before applying any toppings. I suggest my 2-minute homemade coconut cream topping.

BBQ + Buttermilk Onion Rings

Mar 28, 2020 · 35 Comments

Crunchy, crispy, and barbecue-y! These BBQ and Buttermilk Onion Rings are easily made at home with just a few simple ingredients and in only minutes! It's time to get your fingers dirty {and by that, I mean... covered in flour!}.

This post was first published on July 31, 2015 and last updated on March 28, 2020.

Oh my goodness do I have something good for y'all on this marvelous Saturday!

I haven't had an onion ring in FOREVER {girl got the craving!}. It's hard to find a gluten-free onion ring in these parts to scarf down, a delicious one is non-existent in Atlanta. But that's not a problem now that this hella' good recipe is here!

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Flavors of These Onion Rings:

The little bit of barbecue sauce that is in the recipe just adds a touch of the taste to each crispy ring. It's a fantastic twist really. Add a side dipper of extra barbecue sauce if your taste buds are screaming for more of the barbecue flavor!

Onion Ring Ingredients:

1 ½ cups white rice flour
1 egg, beaten1 cup buttermilk
2 tablespoon BBQ sauce
2 inch onions cut into rings ½ thick
2 teaspoon black pepper
2 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon granulated garlic or garlic salt
oil for frying
salt to taste

Crunchy, crispy, and barbecue-y! These BBQ and Buttermilk Onion Rings are easily made at home with just a few simple ingredients and in only minutes! www.ahotsouthernmess.com

Buttermilk Onion Ring Directions:

These BBQ + Buttermilk Onion Rings are pretty simple. Ya just dunk sweet onion slices in the buttermilk mixture {and then the fun and slightly messy part}, then into the flour mixture, fry them up for a few minutes, and you are left with a barbecue-y rendition of a classic American favorite!

For a full detailed instruction guide, scroll down to the recipe card!

Heat a large skillet over medium heat with ½-1 inch of oil.
In a large mixing bowl, combine the flour, salt and pepper, cayenne, paprika, and garlic together. In another mixing bowl, combine the egg, buttermilk, and barbecue sauce.
Place each onion ring in the liquid egg mixture, dredging it, allowing excess to drip off of it, and then directly placing it in the flour mixture, being sure to coat the entire ring.
Quickly place each ring in the hot oil and allow to turn a golden brown (approx. 1-3 minutes each side). Once golden, flip the onion ring over and allow the second side to brown.
Carefully remove the onion ring from the skillet and place on a paper towel-lined baking sheet.
Allow to sufficiently cool before enjoying!

BBQ + Buttermilk Onion Rings

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

1 ½ cups white rice flour
1 egg, beaten
1 cup buttermilk
2 tablespoon BBQ sauce
2 inch onions cut into rings ½ thick
2 teaspoon black pepper
2 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon granulated garlic or garlic salt
oil for frying
salt to taste

Instructions

Heat a large skillet over medium heat with ½-1 inch of oil.
In a large mixing bowl, combine the flour, salt and pepper, cayenne, paprika, and garlic together. In another mixing bowl, combine the egg, buttermilk, and barbecue sauce.
Place each onion ring in the liquid egg mixture, dredging it, allowing excess to drip off of it, and then directly placing it in the flour mixture, being sure to coat the entire ring.
Quickly place each ring in the hot oil and allow to turn a golden brown (approx. 1-3 minutes each side). Once golden, flip the onion ring over and allow the second side to brown.
Carefully remove the onion ring from the skillet and place on a paper towel-lined baking sheet.
Allow to sufficiently cool before enjoying!

Air Fryer Chicken Legs (Drumsticks)

Mar 24, 2020 · 27 Comments

Air fryer chicken legs (AKA drumsticks) are quickly marinated in a homemade sauce and then easily added to the air fryer for a handful of minutes to create the juiciest centers and crispiest and tastiest outsides you've ever had in a chicken drumstick recipe!

If you haven't had a chance to try our delicious Air Fryer Frozen Chicken Wings yet... you have to check them out! Just TWO ingredients!!!

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Best Air Fryer Chicken Legs

Yes yes yes! Chicken legs in the air fryer. Let me tell you why you need to be doing this ASAP!

It’s Incredibly fast! This air fryer chicken leg recipe can be accomplished in under 30 minutes from start to finish.
It’s completely customizable! You only need a few simple ingredients to pull this dish off AND you can swap out seasonings to whatever you fancy or with whatever you have in your pantry.
Fewer dishes (only 1 dish!) to clean! That’s right! When you use your air fryer, there’s only one dish that will need to be cleaned, and if you’re lucky like me, the air fryer pan that needs to be cleaned is dishwasher safe. That means that you eat a delicious meal and you also skip the dish cleaning!
The extraordinary taste! These chicken drumsticks are ridiculously juicy on the inside and perfectly warmed and golden on the outside with just the perfect amount of flavor coating each bite!

Air Fried Chicken Legs with No Breading:

That's right! These chicken legs have no need for breading!

They pop out of that air fryer hot and ready with no desire to be coated in anything except for the marinade they are placed in quickly before hand.

Without the breading, these chicken legs carry a much lower calorie, carb, and fat count.

This recipe is also a lot easier and quicker because we don't have to worry about breading. Again, this recipe doesn't need it! It's too yummy without a bread coating!

Is the air fryer really healthier?

Why yes they are!

Because we are using an air fryer for this recipe, we don't need to use large quantities of oil to drown our chicken in to.

And because our chicken legs are not breaded or coated in a crumble, we have definitely eliminated a large number or calories, carbs, and fat content from the chicken legs.

Trust me, this chicken leg recipe doesn't need it! No breading here folks!

What type of air fryer to use for chicken drumsticks?

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

I absolutely love my air fryer. No, I’m not getting paid to say this. I highly recommend you check out OMORC’s selection of air fryers.

I have the OMORC 6 Quart Air Fryer. You will find a new newer version of this OMORC Air Fryer here.

It’s big enough to definitely feed a family of 4+. Some air fryers are so small that you can barely make enough of something to fill a coffee cup up with.

I love that the parts that need to be washed are dishwasher safe, so clean up is so incredibly easy! It’s a HUGE perk of this thing.

It’s got a pretty simple yet convenient touchscreen that allows you to not only easily set your temperature and time, but there are other functions like the “keep warm” button that can come in really handy.

What to serve alongside air fryer drumsticks?

I love to put the Air Fryer Asparagus or Air Fryer Vegetables recipe in with these chicken legs for an easy dinner the entire family enjoys.

These air fried chicken legs also go wonderfully with:

Air Fryer Chicken Leg Ingredients:

8 fresh or thawed chicken legs
3 tablespoon olive oil
3 tablespoon gluten-free soy sauce (or liquid aminos)
3 tablespoon honey (or maple syrup)
1 tablespoon worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder

Should I use Fresh or Frozen Drumsticks?

You can use either!

If you are using frozen chicken legs, let them thaw out at room temperature for 30 minutes before following all the same directions just as you would for the fresh legs.

Why is this? Because I want the marinade to act the same way that it would with fresh drumsticks. I'd hate for the marinade not to create it's delicious outer coating on your chicken legs!

You will also need to cook the chicken legs in the air fryer for a longer amount of time.

You will need to cook your frozen-ish drumsticks for an additional 5-10 minutes depending on how large your drumsticks are and how long you have let them thaw before you started marinating them and cooking them up.

The larger they are and the more frozen that they still are, the closer to an extra 10 minutes of air fryer time will be needed.

If your drummies are on the smaller side and you had more time to allow them to thaw at room temperature, then you are looking at an extra air fry time closer to around 5 minutes.

And please remember, the additional minutes added on to the frying time should be divided in half.... half added to the original 13 minutes of air frying, flip your drumsticks, and the additional half added to the second 13 minutes of cook time.

Air Fryer Settings:

You will want your air fryer to be plugged in and turned on but you do not need to preheat it. This is one of the many fantastic qualities of using an air fryer for this recipe!

Once ready, you will want to set your fryer's temperature to 400*F.

How long do you fry chicken legs in air fryer?

You will want to cook your chicken legs for 13 minutes at 400*F before flipping them and cooking them again for 13 minutes.

How to Air Fry Chicken Legs:

*For a detailed description of the entire recipe, please see the recipe card farther down this page.

Gather Ingredients. Place all ingredients EXCEPT the chicken legs in a gallon-size zippie bag and close the bag. Toss/massage the bag until all ingredients are mixed thoroughly together.
Marinade. Place the chicken legs in the bag and close the bag once again, allowing the marinade to soak into the legs by rubbing the bag for 1-2 minutes. (See video for an example of rubbing!)
Put into Fryer. Place the chicken legs in the bottom of the air fryer basket, making sure that the legs do not touch one another. Set the air fryer to 400*F and cook for 13 minutes. Take the air fryer basket out, flip the legs over with tongs, and cook for another 13 minutes in the air fryer.
Devour. Take legs out of the fryer and allow to cool for 1-2 minutes before devouring!

Air Fryer Chicken Leg Pro Tips:

Make sure to really rub the marinade into the chicken legs before air frying.

I typically spend around 1-2 minutes rubbing the chicken from the outside of the closed zippie bag until I notice that almost all of the marinade has disappeared from the bag.

The chicken will literally soak up the sauce! But don't worry!

You will see it again when your taste buds meet their first bite of air fried chicken legs!

How to store leftover air fried chicken drumsticks:

You can store leftover cooked chicken legs in an airtight container in the fridge for up to two days.

I highly recommend cutting the meat off of the bone before storing it in the fridge. It makes reheating and snacking on the delicious meat that much easier!

I would also highly recommend waiting to store the leftover meat until it cools down to room temperature.

How to reheat chicken legs:

I usually recommend heating the leftover meat back up to HOT using the microwave.

Place the stored meat in a covered (but vented) microwave safe dish and cook on high for 30-90 seconds, depending on the amount of chicken leg meat you are reheating and how hot you like your leftovers!

Doubling or tripling the chicken drumstick recipe:

You can definitely double or triple the batch of chicken drumsticks in the air fryer.

HOWEVER do not overcrowd your air fryer of the chicken legs will not cook appropriately. Do not overcrowd the air fryer, make sure that your drumsticks are not touching one another or the walls of the air fryer basket.

This may mean that you will need to cook all of your chicken legs in more than one round or batch, possibly two or maybe even three batches depending on how large your chicken legs are and how large your air fryer is!

More Air Fryer Recipes:

Air Fryer Bacon
Air Fryer French Fries and Tater Tots
Air Fryer Potatoes
Air Fryer Asparagus

More Chicken Drumstick & Wing Recipes:

We are currently working on and tweaking to perfection a few new-to-the-website recipes for you, but here are a couple dishes are already published and being highly loved on:

Honey Sriracha Grilled Wings

Baked Drumstick Recipe

How to fancy up your chicken leg recipe:

You most likely will not need much or anything to create the delicious, I-want-to-devour-it temptation that is this dish.

HOWEVER, if you want a guarantee that your glisteningly savory chicken wings will steal the show then follow these simple suggestions:

Sprinkle with herbs. That's right! Sprinkle these drumsticks with your favorite or on-hand fresh cut herbs. We like to add a touch of fresh hand-ripped parsley flakes to ours.
Shake on a pinch or two of white sesame seeds! These sesame seeds will add a layer of color and a dimension of crunchy texture that all will enjoy!

Air Fryer Chicken Legs (Drumsticks)

Yield: 8

Prep Time: 3 minutes

Cook Time: 26 minutes

Total Time: 29 minutes

Air fryer chicken legs (AKA drumsticks) are quickly marinated in a homemade sauce and then easily added to the air fryer for a handful of minutes to create the juiciest centers and crispiest and tastiest outsides you've ever had in a chicken drumstick recipe!

Ingredients

8 fresh or thawed chicken legs
3 tablespoon olive oil
3 tablespoon gluten-free soy sauce (or liquid aminos)
3 tablespoon honey (or maple syrup)
1 tablespoon worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder

Instructions

Place all ingredients EXCEPT the chicken legs in a gallon-size zippie bag and close the bag. Toss/massage the bag until all ingredients are mixed thoroughly together. Place the chicken legs in the bag and close the bag once again, allowing the marinade to soak into the legs by rubbing the bag for 1-2 minutes.
Place the chicken legs in the bottom of the air fryer basket, making sure that the legs do not touch one another. Set the air fryer to 400*F and cook for 13 minutes.
Take the air fryer basket out, flip the legs over with tongs, and cook for another 13 minutes in the air fryer. Take legs out of the fryer and allow to cool for 1-2 minutes before devouring!

Notes

Check to see that your chicken has an internal temperature of 165*F before devouring!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 555Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 328mgSodium: 605mgCarbohydrates: 9gFiber: 0gSugar: 7gProtein: 63g

This post was first published on November 4, 2019, and last updated on March 24, 2020.

Gluten-Free Chicken Taco Pasta

Mar 23, 2020 · 2 Comments

This gluten-free chicken taco pasta combines the fiery tastes that come with fresh chicken tacos with the comforts of creamy pasta! The spicy taco sauce goes great with your favorite noodles and chopped mexican veggies for an amazing fiesta for your taste buds!

I came up with idea of combining chicken tacos and creamy pasta one day when I was already extremely hungry and had not even started to think of what I could possibly make for dinner.

I was listing off all the comfort foods that sounded delicious and in the moment, had somehow dwindled my long list of comforts to making either pasta or tacos.

Somehow, in my hungry stupor, I came up with this idea of a gluten-free chicken taco pasta.

I felt like a genius!

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Flavor Profile:

This dish is a little bit taco and a little bit pasta and a little bit soup.

It's basically a tex-mex bowl of delicious delicious pasta in soup!

This gluten-free chicken taco pasta combines the fiery tastes that come with fresh chicken tacos with the comforts of creamy pasta! The spicy taco sauce goes great with your favorite noodles and chopped mexican veggies for an amazing fiesta for your taste buds!

Chicken Taco Pasta Ingredients:

Honestly, you could use any shape of pasta that you want, use any chopped veggies you have on hand, and use any meat in your taco dish that you want and it will be one amazing taco-inspired dish!

Seriously, don't stress if your ingredient list looks a little different than this one.

Make it your own!

8-12 ounces gluten-free pasta
1 can gluten-free tomato sauce
⅓ cup gluten-free chicken broth
1 Tablespoon BHHY Taco Seasoning
2 cups shredded cheese, we use cheddar
juice of ¼ lime
1 teaspoon minced garlic
½ cup red onion, diced
4 cooked chicken breasts, cubed
½-1 jalapeno, diced (depends on your spice level)
2 cups fresh cooked corn kernels or one 15 ounce can of gluten-free canned corn
1 can gluten-free diced tomatoes
1 cup bell pepper, chopped
¼ cup green onion, diced
2 Tablespoons fresh cilantro, chopped
gluten-free tortilla strips and avocado slices or cubes for garnish

Taco Pasta Directions:

Cook the pasta according to package instructions.
While the pasta is cooking, combine the tomato sauce, chicken broth, taco seasoning, shredded cheese, lime juice, minced garlic, and chopped onion in a large skillet and allow to simmer and for the cheese to melt. Allow the liquid to reduce ⅓ the initial amount, approximately 5-7 minutes.
Add the pasta and chicken to the taco pasta sauce. Gently fold in the jalapeno, corn, tomatoes, and bell pepper. Allow to simmer for 2-3 minutes.
Serve warm with avocado, green onion, and tortilla strips as garnishes!

Of course, I have to recommend those veggies that you would normally find in your tacos, like corn, onion, tomato, and avocado slices.

Then, when you add in the taco-seasoned pasta sauce... wait for it.... wait for it...

and then sprinkle with chopped fresh cilantro and green onion pieces and CHEESE....

you have a magical pasta dish!

Or is it a magical taco dish?

Hmmmm...... I don't know, I'm currently too full to think that hard about it.

How to Store Leftovers:

Store your room-temperature leftovers in an airtight container in the fridge for up to 3 days.

How to Reheat Your Leftovers:

To reheat your leftovers, simply place your leftovers in a microwave-safe dish with a cover loosely overtop to protect your microwave from splatter.

Microwave on high power for 45-60 seconds, or until your desired temperature is reached.

Gluten-Free Chicken Taco Pasta

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This gluten-free chicken taco pasta combines the fiery tastes that come with fresh chicken tacos with the comforts of creamy pasta! The spicy taco sauce goes great with your favorite noodles and chopped mexican veggies for an amazing fiesta for your taste buds!

Ingredients

8-12 oz . gluten-free pasta
1 can GF tomato sauce
⅓ cup GF chicken broth
1 tablespoon BHHY Taco Seasoning
2 cups shredded cheese, we use cheddar
juice of ¼ lime
1 teaspoon minced garlic
½ cup red onion, diced
4 cooked chicken breasts, cubed
½-1 jalapeno, diced (depends on your spice level)
2 cups fresh cooked corn kernels or one 15 oz can of GF canned corn
1 can GF diced tomatoes
1 cup bell pepper, chopped
¼ cup green onion, diced
2 tablespoon fresh cilantro, chopped
GF tortilla strips for garnish
1 avocado, cubed

Instructions

Cook the pasta according to package instructions.
While the pasta is cooking, combine the tomato sauce, chicken broth, taco seasoning, shredded cheese, lime juice, minced garlic, and chopped onion in a large skillet and allow to simmer and for the cheese to melt. Allow the liquid to reduce ⅓ the initial amount, approximately 5-7 minutes.
Add the pasta and chicken to the taco pasta sauce. Gently fold in the jalapeno, corn, tomatoes, and bell pepper. Allow to simmer for 2-3 minutes.
Serve warm with avocado, green onion, and tortilla strips as garnishes!

This post was first published on May 18, 2016 and last updated on March 23, 2020.

Old Fashioned Baked Glazed Donuts

Mar 20, 2020 · 2 Comments

These old fashioned baked glazed donuts are both gluten-free and delicious. These addictive doughnuts are baked until fluffy and moist and then drizzled with a sweet sugary glaze!

In need of more donut inspo? Check out these Gluten Free Banana Bread Donuts with Honey Cream Cheese Drizzle. They won't disappoint!

This post was first published on August 25, 2016 and last updated on March 20, 2020.

These little bundles of joy were made last weekend and I just happened to snap a picture of them before they were devoured and posted it to my instagram story.

There was a lot of interest in the recipe so I decided it would just be easier to make a quick post about these old fashion baked glazed donuts than trying to respond to everyone with the recipe over on Instagram.

So that's the reason why the one and only photo isn't great quality and that's why there aren't any styled pictures.

It's just a bunch of hot and ready old fashion baked glazed donuts on my kitchen island straight out of the oven. This is real life people.

Nothin' fancy!

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Old Fashioned Doughnuts:

The old fashioned way.... of making doughnuts?

Donut Ingredient List:

white rice flour
tapioca starch
coconut sugar
coconut flour
flaxseed meal
xanthan gum
cream of tartar
baking powder
baking soda
table salt
almond milk
unsalted butter, melted at room temperature
vanilla extract
2 eggs, egg whites separated
confectioners sugar
almond milk

Directions for the Donuts:

Preheat your oven to 350*F and spray a metal donut pan with nonstick cooking spray. Set aside.
In a large bowl, mix the rice flour, tapioca starch, coconut sugar, coconut flour, flaxseed meal, xanthan gum, cream of tartar, baking powder, baking soda, and salt together.
Pour the butter, and then the vanilla, egg yolks, and 1 cup milk into the dry ingredients and mix well.
Beat the egg whites in a separate small bowl for about 1 minute and then add it to the mixture and stir until combined.
Fill each donut well about ½ full (see donut tips below for this step!) and bake in the oven for 8-10 minutes or until the outsides edges are turning a nice golden brown and the centers are fluffy and cooked.
While the donuts are baking, make the icing by combining the confectioners sugar with the 4 tablespoons of milk in a small bowl and mix well. Set aside.
Remove the donuts from the oven and allow to cool completely. Drizzle with the homemade icing and enjoy!

Here's a few tips on these old fashion baked glazed donuts:

If you don't have white rice flour, brown rice flour is a great substitute. Your donuts will just be a little bit darker in color.
I like to place my old fashion baked glazed donut batter into a large ziploc baggie with a corner cut out. It is easier to squeeze out the correct amount of batter into each donut pan well without getting the batter and drippings everywhere.
If you like your icing thicker, use 3 tablespoons milk in the icing. If you like your icing a little more runny, use 5 tablespoons milk with the confectioners sugar.

How To Store and Reheat Leftover Doughnuts:

Store your leftover room-temperature doughnuts in an airtight container or plastic food-safe storage bag at room temperature for up to 4-5 days.

To reheat these doughnuts, simply place a doughnut on a microwave-safe plate or paper towel and place it in the microwave. Microwave on high power for 15-30 seconds, or until your level of warm-donut is achieved!

Old Fashion Baked Glazed Donuts

Yield: 12

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

These old fashion baked glazed donuts are both gluten-free and delicious. These addictive doughnuts are baked until fluffy and moist and then drizzled with a sweet sugary glaze!

Ingredients

⅔ cup white rice flour
⅓ cup tapioca starch
⅔ cups coconut sugar
¼ cup coconut flour
¼ cup flaxseed meal
1 teaspoon xanthan gum
¼ teaspoon cream of tartar
1.5 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup almond milk
8 oz of unsalted butter, melted at room temperature
1 teaspoon vanilla extract
2 eggs, egg whites separated
1.5 cups confectioners sugar
4 tablespoon almond milk

Instructions

Preheat your oven to 350*F and spray a donut pan with nonstick cooking spray. Set aside.
In a large bowl, mix the rice flour, tapioca starch, coconut sugar, coconut flour, flaxseed meal, xanthan gum, cream of tartar, baking powder, baking soda, and salt together.
Pour the butter, and then the vanilla, egg yolks, and 1 cup milk into the dry ingredients and mix well.
Beat the egg whites in a separate small bowl for about 1 minute and then add it to the mixture and stir until combined.
Fill each donut well about ½ full and bake in the oven for 8-10 minutes or until the outsides edges are turning a nice golden brown and the centers are fluffy and cooked.
While the donuts are baking, make the icing by combining the confectioners sugar with the 4 tablespoon of milk in a small bowl and mix well. Set aside.
Remove the donuts from the oven and allow to cool completely. Drizzle with the homemade icing and enjoy!

Rosemary Greek Yogurt Chicken Salad

Mar 15, 2020 · 4 Comments

This rosemary chicken salad is a light and fresh (and gluten-free!) approach to chicken salad using creamy Greek yogurt! The list of healthy ingredients come together to make one sweet and savory masterpiece of a salad or gluten free sandwich!

Want some other tasty ideas to use up extra Greek yogurt? Try our gluten-free Greek Yogurt Twice Baked Potatoes, Skinny Greek Yogurt Broccoli Salad, and the delicious Bang Bang Chicken recipe!

This post was originally published on January 26, 2017 and last updated on March 15, 2020.

I don't know about you, but lunchtime is usually a struggle for me.

With a full-time job on the road and the blog at night, there isn't a lot of time to prepare a lunch or even to stop to grab a quick bite with a tightly packed schedule.

There are many times that I am left with a growling stomach or an angry stomach because I stopped at a drive thru and scarfed down something that I ordered off a neon-lit board.

I really do have good intentions of bringing a lunch, but many lunch options require re-heating food, so half of my options are out the window.

Then there is the health component.

Yeah.... about that.... so that limits my options too. One of my go-to lunch heros is chicken salad.

I've tried many a chicken salad.

It can be hard to get them gluten-free and just right.

I have the most delicious gluten-free chicken salad recipe in the world in my possession, but I was sworn to secrecy never to share it so the recipe will have to die with me.

But then I discovered.... Rosemary Greek Yogurt Chicken Salad!

When I wanted to change things up a bit with my chicken salad lunch, I decided to replace the creamy component with greek yogurt, and the seasoning component with rosemary (well, because.... ROSEMARY!).

Throwing in some sweet dried cranberries and crisp apple chunks, fresh diced onion, and the zip of lemon juice combined to make one hella good chicken salad!

OMG yum! This rosemary greek yogurt chicken salad is a light and fresh (and gluten-free!) approach to chicken salad! The list of healthy ingredients come together to make one sweet and savory masterpiece of a salad or gluten free sandwich!

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Taste and Flavor of this recipe:

Because of the nature of the greek yogurt, this salad is naturally lighter (and more refreshing if you ask me!) in taste compared to it's commonplace partner made with mayonnaise.

You can buy shredded chicken for this recipe, or you can do what I do and make my own by simply adding chicken and water (or chicken stock) to your slow cooker for a few hours and magically, shredded chicken appears!

I explain this step in more detail in the recipe itself!

Skinny Rosemary Chicken Salad Ingredients:

4 cups chicken breasts, or 4 of canned GF shredded chicken, skinless and boneless
water or gluten-free chicken broth
1 apple, chopped (I prefer Gala apples here!)
dried gluten-free cranberries
chopped pecans
red onion, chopped
celery, finely chopped
plain gluten-free greek yogurt
fresh rosemary, chopped (plus more for garnish!)
red wine vinegar
honey
lemon juice
cracked black pepper to taste

Greek Yogurt Chicken Salad Directions:

Line your slow cooker with a slow cooker liner. Place the chicken breasts and chicken broth in the crock pot and cook on low for 6-8 hours. Remove the chicken from the liquid and easily shred with a fork. Allow the shredded chicken to cool in the fridge.
Once chilled, add the apple, celery, onion, pecans, and cranberries to the chicken.
In a separate bowl, mix the yogurt, rosemary, vinegar, honey, lemon juice, and pepper well. Combine with the chicken until evenly coated.
Serve over a bed of fresh lettuce or in your favorite gluten-free sandwich bread.

How to Store Leftovers:

Store leftover chicken salad in an airtight container in the fridge for up to 3 days.

This rosemary greek yogurt chicken salad definitely fixed my lunch issues.

I make a quick batch of this salad up at the beginning of the week and can take it with me in my lunch bag during my busy work week!

So here's the easy recipe:

Rosemary Greek Yogurt Chicken Salad

Yield: 4

Cook Time: 5 minutes

Total Time: 5 minutes

Ingredients

4 cups chicken breasts, or 4 of canned GF shredded chicken, skinless and boneless
1 cup water or GF chicken broth
1 apple, chopped (I prefer Gala apples here!)
⅓ cup dried GF cranberries
¼ cup chopped GF pecans
¼ red onion, chopped
⅓ cup celery, finely chopped
½ cup plain GF greek yogurt
2 tablespoon fresh rosemary, chopped (plus more for garnish!)
1 tablespoon red wine vinegar
2 tablespoon fresh honey
½ tablespoon lemon juice
cracked black pepper to taste

Instructions

Line your slow cooker with a slow cooker liner. Place the chicken breasts and chicken broth in the crock pot and cook on low for 6-8 hours. Remove the chicken from the liquid and easily shred with a fork. Allow the shredded chicken to cool in the fridge.
Once chilled, add the apple, celery, onion, pecans, and cranberries to the chicken.
in a separate bowl, mix the yogurt, rosemary, vinegar, honey, lemon juice, and pepper well. Combine with the chicken until evenly coated.
Serve over a bed of fresh lettuce or in your favorite GF sandwich bread. Leftovers can be stored in the fridge for a few days.

Honey Sriracha Grilled Wings

Mar 10, 2020 · 6 Comments

These easy honey sriracha grilled wings are a healthier, tastier, fresher gluten-free version of those fried wings you order at the local hole-in-the-wall bar that you love. Now you can have the same great sweet and spicy taste, same smothered sticky fingers, same satisfied bellies, but without the grease, gluten, or restaurant tab.

These bad boys also are on your plate in less than 30 minutes and use simple ingredients that are already in your kitchen!

This post was first published on September 23, 2015 and last updated on March 10, 2020.

This past weekend, my friends and I went on an adventure and discovered a new yummy wing restaurant in town.

It was delicious. Problem was, because of my allergies, I couldn't partake in the wing-eating.

I ate my meal, but drooled every time I saw a pair of sticky fingers pick up another dripping smothered wing.

These wings are grilled, which makes them much healthier than restaurant and bar choices! They are incredibly easy to make and taste much fresher and tastier than anything you can buy! Perfect for tailgating and weekend parties! www.ahotsouthernmess.com

So then we went home and I pretended that everything was okay.

But it wasn't.

Deep down I had the BIGGEST craving for some juicy smothered wings. {Why do I have to be so difficult!}

And I just couldn't get them outta my mind.

So then it began....my quest for the best gluten-free sweet and spicy wings a girl could make.

If ya follow me on Instagram {@BlessHerHeartYall...let's be friends!} you saw my conundrum.

How do I turn on the grill?

See, my other half always does the grilling around these parts.

So that was a struggle.

Then, there was putting together a sweet and spicy sauce that was gooey enough to make your fingers "wing-sticky".

I was not about to make a sub-par non-legit wing. Ah hell no!

So I figured out the grill {after a few snapchat responses and a quick phone call to the man}, concocted my wing sauce, and ate my little heart out, all in under 30 minutes.

Yep.... this recipe is a quick and easy one.

A few ingredients, a few minutes on the grill, and a few seconds to scarf it down.

You got it!

Honey Sriracha Wing Ingredients:

chicken wings
coconut oil, other oils are okay here too!
honey
sriracha sauce
gluten-free soy sauce*
lime juice
chopped dried onion
green onion and sesame seeds for garnish

How to make these grilled wings:

Preheat your grill over medium heat and brush your wings with the oil until evenly coated. Place on grill over medium heat and cook until thoroughly cooked, flipping a few times during this process (about 15-20 minutes).
While the wings are grilling, combine the sriracha, honey, soy sauce, onion, and lime juice in a small mixing bowl and stir until well combined.
Once the wings are off the grill, place them in a large mixing bowl, along with the sauce mixture. Gently fold the chicken and the sauce together, sprinkle with green onion and sesame seeds and serve while still warm. Enjoy!

*This is my fav gluten-free soy sauce for this recipe (affiliate link)!

Honey Sriracha Grilled Wings

Yield: 12 -24

Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients

1-2 pounds of chicken wings
½ tablespoon coconut oil, other oils are okay here too!
¼ cup fresh honey
¼ cup sriracha sauce
1 tablespoon GF soy sauce*
1 tablespoon fresh lime juice
1 tablespoon chopped dried onion
green onion and sesame seeds for garnish

Instructions

Preheat your grill. Brush your wings with the oil to coat. Place on grill over medium heat and cook until thoroughly cooked, flipping a few times during this process (about 15-20 minutes).
While the wingies are grilling, combine the sriracha, honey, soy sauce, onion, and lime juice in a small mixing bowl.
Once the wings are off the grill, place them in a large mixing bowl, along with the honey mixture. Gently fold the chicken and the sauce together, sprinkle with green onion and sesame seeds and serve (with plenty of napkins!) while still warm. Enjoy!

Gluten-Free Thin Mint Cookies

Mar 1, 2020 · 5 Comments

These gluten-free thin mint cookies are the best gluten-free Girl Scout cookie copycat recipe that it just may beat out the real thing! Get your Girl Scout cookie fix the homemade way with these crisp, minty, chocolatey favorites!

Try our other amazing cookies, like our Gluten-Free Snickerdoodle Cookies, 4-Ingredient Peanut Butter Cookies, Lemon Crinkle Cookies, Chewy Gluten-Free Pumpkin Cookies!

This post was originally published on February 9, 2016 and last updated on March 1, 2020.

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Girl Scout Cookie Season:

It's that time year again!

Girl Scout cookie season! One of my favorite times of the year!

And I don't know about you, but I know everyone in the entire world loves a good Girl Scout cookie so I'm not going to even ask if you like them.

I already know the answer.

And now the world has gluten-free thin mint cookies!

So when you happen to be on a gluten-free diet, you tend to walk around with a sad frown on your face during Girl Scout cookie season.

Until now.

I am finally getting around to spreading the word on how you can easily make your own version of gluten-free thin mint Girl Scout cookies that in my opinion, taste better than the real deal.

gluten-free thin mint cookies! These gluten-free thin mint cookies are the best gluten-free Girl Scout cookie copy cat recipe that it just may beat out the real thing! Get your Girl Scout cookie fix the homemade way with these crisp, minty, chocolate favorites!

Thin Mint Flavors:

I use the mint extract in the cookie itself and in the chocolate coating.

To make the flavors taste just like the original thin mint cookie does, I would suggest using either milk chocolate preferably, or semi sweet chocolate in the chocolate coating.

But, you can use any type of chocolate you wish for the recipe.

These cookies are that seriously good!

Gluten-Free Thin Mint Cookie Ingredients:

coconut flour
white or brown rice flour
unsweetened cocoa powder
xanthan gum
baking powder
baking soda
salt
granulated sugar
room temperature unsalted butter
vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
peppermint extract, divided
milk or semi sweet milk chocolate chips

How to make these cookies:

For the detailed recipe instructions, scroll down to the recipe card.

In a large mixing bowl, combine the flours, cocoa powder, xanthan gum, baking powder, baking soda, and salt together using a handmixer.
In a medium bowl, combine the butter and granulated sugar with the hand mixer until well combined and smooth, about 1-3 minutes on medium speed. Add in the egg and mix well. Add in the egg yolk and mix well again. Beat in the vanilla extract and 1 ½ teaspoon of the peppermint extract, 1-2 minutes until completely combined.
Slowly beat in parts of the flour mixture into the wet ingredients. Once fully combined, the dough will be very thick and sticky.
Roll the dough into a large ball and between two pieces of plastic wrap, flatten, and place in the fridge to chill, 30 minutes to overnight.
Roll the dough out to a ⅛ inch thickness. Using a cookie cutter or the base or top of a small cup, make 1 ½" circular cookies out of the dough (make it easier on yourself and dip your cutting edge of your cup in flour or powdered sugar) and place on parchment paper lined cookie sheets. Chill for another 15-30 minutes before baking at 350*F for 10-15 minutes. Halfway through the baking process, flip the baking sheets front to back, so that all the cookies bake consistently on all sides, ending up with crisp cookies. Remove from oven and allow to cool completely.
Melt the chocolate according to package instructions. Once melted add in ½ teaspoon peppermint extract and mix thoroughly. Dip each cookie into the mint chocolate, using a fork to flip each cookie. Let the excess chocolate drip off of each cookie and scrape the bottom of each with an extra fork before putting the cookie on a fresh piece of parchment paper to harden. Once cool, enjoy your gluten-free thin mint cookies! If your cookies don't completely harden while at room temperature, place them in the fridge for a quick refreshing fix!

Chilled Mint Cookies:

After baking the cookies, I like to store them in the fridge or freezer.

My mom got me hooked on frozen thin mint cookies when I was a young, and I guess you could add in hashtags #Can'tStopWon'tStop and #SorryNotSorry here because I think it's the greatest idea in the world and because I can't stop and won't stop and because I'm not sorry.

Try it and thank me later!

How to store leftover cookies:

You can store any leftovers in an airtight container or zippie bag in your fridge or freezer.

You may not need to worry about this step.

Just in case there are crumbs leftover that you want to save!

Gluten-Free Thin Mint Cookies

Yield: 60

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

These gluten-free thin mint cookies are the best gluten-free Girl Scout cookie copycat recipe that it just may beat out the real thing! Get your Girl Scout cookie fix the homemade way with these crisp, minty, chocolatey favorites!

Ingredients

¼ cup coconut flour
¾ cup white or brown rice flour
½ cup unsweetened cocoa powder
1 teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
5 tablespoon room temperature unsalted butter
1 teaspoon vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
2 teaspoon peppermint extract, divided
16-18 oz milk or semi sweet milk chocolate chips

Instructions

In a large mixing bowl, combine the flours, cocoa powder, xanthan gum, baking powder, baking soda, and salt together using a handmixer.
In a medium bowl, combine the butter and granulated sugar with the hand mixer until well combined and smooth, about 1-3 minutes on medium speed. Add in the egg and mix well. Add in the egg yolk and mix well again. Beat in the vanilla extract and 1 ½ teaspoon of the peppermint extract, 1-2 minutes until completely combined.
Slowly beat in parts of the flour mixture into the wet ingredients. Once fully combined, the dough will be very thick and sticky.
Roll the dough into a large ball and between two pieces of plastic wrap, flatten, and place in the fridge to chill, 30 minutes to overnight.
Roll the dough out to a ⅛ inch thickness. Using a cookie cutter or the base or top of a small cup, make 1 ½" circular cookies out of the dough (make it easier on yourself and dip your cutting edge of your cup in flour or powdered sugar) and place on parchment paper lined cookie sheets. Chill for another 15-30 minutes before baking at 350*F for 10-15 minutes. Halfway through the baking process, flip the baking sheets front to back, so that all the cookies bake consistently on all sides, ending up with crisp cookies. Remove from oven and allow to cool completely.
Melt the chocolate according to package instructions. Once melted add in ½ teaspoon peppermint extract and mix thoroughly. Dip each cookie into the mint chocolate, using a fork to flip each cookie. Let the excess chocolate drip off of each cookie and scrape the bottom of each with an extra fork before putting the cookie on a fresh piece of parchment paper to harden. Once cool, enjoy your gluten-free thin mint cookies! If your cookies don't completely harden while at room temperature, place them in the fridge for a quick refreshing fix!

If you make my Gluten-Free Thin Mints recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this gluten free Thin Mint Cookie recipe, be sure to follow me on social media so you never miss a mouth-watering post:

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Slow Cooker Honey Peach Chipotle Meatballs (Gluten Free, Paleo)

Feb 23, 2020 · 6 Comments

This 3-hour slow cooker honey peach chipotle meatballs are an easy sweet and spicy appetizer that's both gluten-free and paleo-friendly. Grab some honey, peaches, and spices and dig in!

Try our other ridiculously tasty meatball recipes: Apple Cider Meatballs, Cranberry BBQ Meatballs, Sesame Ginger Paleo Turkey Meatballs, and Chimichurri Meatballs!

This 3-hour slow cooker honey peach chipotle meatballs are an easy sweet and spicy appetizer that's both gluten-free and paleo-friendly. Grab some honey, peaches, and spices and dig in!

This post was originally published on September 17th, 2016 and last updated on February 23, 2020.

I was asked to bring my maple bacon bourbon popcorn to a good girlfriend's birthday party last night and of course I was excited to make the easy treat.

It makes my house smell of bacon and fall goodness plus it's just plain delicious.

And then I dropped the whole bin of freshly-made popcorn all over my driveway while on my way to the party.

I said some curse words.

BUT! I also had secretly been brewing up a batch of slow cooker honey peach chipotle meatballs to bring to the shindig because I loooooove making food for others to try.

I need all the opinions before putting any recipes on BHHY.

I don't think I have ever held on to something so tightly walking that slow cooker up those front steps of my friend's house.

I was NOT going to drop those delicious balls!

I was not showing up to the party empty handed.

And I was not going to let the neighborhood dogs who were following me too closely with their noses working overtime to even get an idea of those meatballs spilling for them to scarf.

As all fairy tales go, the meatballs made it to the party and were a huge hit.

Everyone fell in love with them and everyone lived happily ever after.

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Best Honey Meatballs:

These meatballs are simply fantastic!

Not only are they incredibly easy to throw together, but they taste amazing too!

They are a little bit garlicky, and a touch sweet and peachy!

They are warm and gooey, and perfect for parties year-round!

Chipotle Meatball Ingredients:

Gluten-free or paleo meatballs**: frozen or fresh
Honey
Chipotle peppers in adobo sauce*: diced
Peach preserves*: or peach jelly or jam
Minced garlic

These meaty wonders are dropped in the crockpot for 3 hours and let to cook without any supervision. These well-behaved bites could not be any more simple and easy to make, I love it!

How to make these meatballs:

Line a slow cooker with a slow cooker liner.
In a medium mixing bowl combine the honey, peppers in sauce, peach preserves, and garlic together and stir well.
Place the meatballs in the bottom of the cooker and then drizzle the sauce over top. Stir to coat and cook on low for 3-4 hours** or until fully cooked. Enjoy!

**The time in the slow cooker is based on using frozen GF meatballs. If you are using room-temperature cooked meatballs or freshly cooked meatballs, you can adjust the time to about 30-60 minutes or until the sauce is warm and gooey.

How to make your Honey Peach Chipotle Meatballs paleo:

Substitute the GF meatballs by making easy paleo meatballs in just a couple of simple steps with some simple ingredients.
Substitute the peppers in adobo sauce with 2 tablespoon tomato paste and ¼ teaspoon chili powder.
Substitute the peach preserves with 1 cup pureed fresh peaches.

Slow Cooker Honey Peach Chipotle Meatballs (Gluten Free, Paleo)

Yield: 16

Cook Time: 3 hours

Total Time: 3 hours

This 3-hour slow cooker honey peach chipotle meatballs are an easy sweet and spicy appetizer that's both gluten-free and paleo-friendly. Grab some honey, peaches, and spices and dig in!

Ingredients

1.5 # GF or paleo meatballs**, frozen or fresh
2 tablespoon raw honey
2 tablespoon chipotle peppers in adobo sauce*, diced
1 cup peach preserves*
½ teaspoon minced garlic

Instructions

Line a slow cooker with a slow cooker liner.
In a medium mixing bowl combine the honey, peppers in sauce, peach preserves, and garlic together and stir well.
Place the meatballs in the bottom of the cooker and then drizzle the sauce over top. Stir to coat and cook on low for 3-4 hours or until fully cooked. Now enjoy!

Notes

*This is a paleo-friendly recipe. To make this dish paleo, substitute the peppers in adobo sauce with 2 tablespoon tomato paste and ¼ teaspoon chili powder. Substitute the peach preserves with 1 cup pureed fresh peaches.

**The time in the slow cooker is based on using frozen GF meatballs. If you are using room-temperature cooked meatballs or freshly cooked meatballs, you can adjust the time to about 30-60 minutes or until the sauce is warm and gooey.

Slow Cooker Skinny Loaded Baked Potato Soup (Gluten Free)

Feb 22, 2020 · 7 Comments

This gluten-free slow cooker skinny loaded baked potato soup will fill you up with all its' thick and creamy comforts! Hearty potatoes, garlic, and a sprinkle of bacon leave everyone wanting more!

Try other delicious gluten-free slow cooker soups, like the Gluten-Free Slow Cooker Beer Cheese Soup!

This post was first published on January 24th, 2017 and last updated on February 22, 2020.

Do you have that friend that when you walk into their home you have to check the fissures of your mouth for drool because their kitchen always smells that AMAZING?

I have that friend.

I walk in.

BOOM.

And I'm immediately salivating.

I'm pretty sure that Vegetarian Momma's Creamy Corn Soup would make my house smell this way.

I still need to make that drool-worthy soup!

Well this past time I was over to this friend's house she was cooking a uber-savory-smelling loaded baked potato soup in her slow cooker.

After admitting to trying to play it cool but really wanting ~~a big bowl full~~ the entire crock pot full of the soup she sweetly texted me the recipe.

The recipe was from Food.com and it was AWESOME!

So awesome that I made it my challenge over a rainy dreary weekend to remake the recipe into a skinny version.

And guys.... it worked!

Slow Cooker Skinny Loaded Baked Potato Soup (Gluten Free)

I'm not sure how my fam fit as much of this soup into their bellies as they did.

It's so good (and now way healthier!).

I took out the heavy cream and replaced it with almond milk.
I removed the majority of the salt and replaced it with garlic powder for taste.
I changed up the ratio of potatoes to broth to make it creamier.
I decreased the amount of butter used and swapped the chicken broth for low sodium broth.
I kept the cheese as it is.... because you don't mess with cheese 🙂

Table of Contents

Ingredients:

4 large baking potatoes, peeled and cubed
1 large onion, chopped
low sodium chicken broth:
minced garlic
butter
garlic powder
salt and pepper
unsweetened almond milk: or milk of choice
shredded cheddar cheese: A sharp cheddar will give you a more cheddar flavor to your soup.
green onion, diced: optional
bacon crumbles: In a pinch, I'll use bacon bits, already cooked and crumbled for me! Shhh! Don't tell anyone.

Instructions:

The skinny loaded baked potato soup couldn't be any easier to make either.

Toss in some potatoes, chicken broth, and spices and let simmer. Your house will smell amazing.

Once simmered, you mash the potatoes to your liking (the more you mash the thicker and creamier the soup!) and melt a bit of cheese and almond milk in to make it ultra creamy!

Line your slow cooker with a liner and add the potatoes, onion, broth, minced garlic, butter, garlic powder, salt and pepper together and cook on high for 4 hours or on low for 7-8 hours.
Mash the potatoes to your liking (see "tips" section below for more info) and add the almond milk, cheese, green onion, and bacon crumbles. Stir and allow to melt.
Serve your skinny loaded baked potato soup with extra cheese, green onion, or bacon crumbles!

Skinny loaded baked potato soup tips:

If you need the vegetarian version of this recipe, swap out the chicken broth for vegetable broth. Then delete those bacon crumbles (but feel free to add in a meat-free alternative!).
If you need a dairy free version, add in your favorite shredded cheese alternative and replace the shredded cheese in the recipe 1:1.
For a thicker more creamy soup you will want to mash up the potatoes more. If you like a more liquid soup with large chunks of potatoes then I would suggest not mashing the potatoes much at all.

Thick & Creamy Gluten Free Skinny Loaded Baked Potato Soup

Slow Cooker Skinny Loaded Baked Potato Soup (Gluten Free)

Yield: 6 bowls

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

This gluten-free slow cooker skinny loaded baked potato soup will fill you up with all its' thick and creamy comforts! Hearty potatoes, garlic, and a sprinkle of bacon leave everyone wanting more!

Ingredients

4 large baking potatoes, peeled and cubed
½ large onion, chopped
3 cups GF low sodium chicken broth
1.5 teaspoon minced garlic
3 tablespoon unsalted butter
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup unsweetened almond milk
1 cup shredded cheddar cheese
4 tablespoon green onion, diced
4 tablespoon bacon crumbles

Instructions

LIne your slow cooker with a liner and add the potatoes, onion, broth, minced garlic, butter, garlic powder, salt and pepper together and cook on high for 4 hours or on low for 7-8 hours.
Mash the potatoes to your liking (see "tips" section below for more info) and add the almond milk, cheese, green onion, and bacon crumbles. Stir and allow to melt.
Serve your skinny loaded baked potato soup with extra cheese, green onion, or bacon crumbles! Enjoy!

Nutrition Information:

Yield: 6 Serving Size: 6 bowls
Amount Per Serving: Calories: 400

Spinach Tomato Spaghetti Squash

Feb 17, 2020 · 2 Comments

This spinach tomato spaghetti squash recipe combines fresh fluffy spaghetti squash and tops it with an easy and quick spinach and tomato sauce that's so garlicky and savory, the perfect combination of a healthy tasty meal!

Ever have one of those meals that you just throw a whole mess of ingredients in together and hope for the best?

I can't be the only one who wings it from time to time.

I have days where I'd rather eat a meal consisting of a spoonful of peanut butter with a side of sandwich meat and maybe a few pickles then go to the market and pick up things for a legit meal.

Anyone else?

A few months ago, a few of my friends were heading over after a long work day and called to tell me that they were on the way.

On this particular day I told them that I had no idea what to cook for dinner...

On this occasion, they mentioned tossing some roasted seasoned tomatoes in with some sautéed spinach and topping it over some juicy chicken breasts.

I told them that they were genius and that it sounded easy and delicious.

I was game to try it.

I made the dish and it was delightful, except.... except that it needed a little more gusto.

I tried the recipe again recently and added spaghetti squash with pesto, hoping that it was the gusto that the initial recipe needed and that it wasn't too many flavors meshing together in an awful massacre.

It was so good!

That one time, that one time that I winged it, that one time that I winged it and got it right, that time was awesome!

Now it's on repeat in our house 🙂

This spinach tomato spaghetti squash recipe combines fresh fluffy spaghetti squash and tops it with an easy and quick spinach and tomato sauce that's so garlicky and savory, the perfect combination of a healthy tasty meal!

This post was first published on June 2, 2015 and was updated on February 17, 2020.

Table of Contents

Ingredients:

stewed tomatoes, italian style
spinach leaves
spaghetti squash, halves length-wise
chicken breasts, cubed
pesto, depending on taste
olive oil
Cheese for garnish

Instructions:

Preheat your oven to 350*F. Drizzle the cut side of each spaghetti squash half with olive oil and place in a large baking dish (cut-side down) with the two chicken breasts. Cook for 25 minutes, or until the chicken is cooked thoroughly.
While the squash and chicken is baking, place the spinach in a large skillet and sauté over medium heat until the leaves start to wilt, approx. 2-3 minutes. Add in the stewed tomatoes (liquids included) and allow to simmer for 5-10 minutes, until about 50% of the liquid has evaporated.
With a fork, scrape the insides of the spaghetti squash, producing spaghetti like noodles. Add the pesto to the noodles and plate the pesto'd noodles.
Place the cooked chicken on top of the noodles, and then the spinach and stewed tomato mix. Top with cheese and enjoy!

More delicious spaghetti squash recipes:

Want some other easy and delicious spaghetti squash recipes? Check these out:

Pesto Spinach Tomato Spaghetti Squash

Yield: 2 people

Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients

2 cups stewed tomatoes, italian style
4 cups spinach leaves
1 spaghetti squash, halves length-wise
2 chicken breasts, cubed
¼-1/2 cup pesto, depending on taste
1 tablespoon olive oil
Cheese for garnish

Instructions

Preheat your oven to 350*F. Drizzle the cut side of each spaghetti squash half with olive oil and place in a large baking dish (cut-side down) with the two chicken breasts. Cook for 25 minutes, or until the chicken is cooked thoroughly.
While the squash and chicken is baking, place the spinach in a large skillet and sauté over medium heat until the leaves start to wilt, approx. 2-3 minutes. Add in the stewed tomatoes (liquids included) and allow to simmer for 5-10 minutes, until about 50% of the liquid has evaporated.
With a fork, scrape the insides of the spaghetti squash, producing spaghetti like noodles. Add the pesto to the noodles and plate the pesto'd noodles.
Place the cooked chicken on top of the noodles, and then the spinach and stewed tomato mix. Top with cheese and enjoy!

Nutrition Information:

Yield: 2 Serving Size: 2 people
Amount Per Serving: Calories: 280

Bang Bang Chicken (Gluten-Free)

Feb 13, 2020 · 3 Comments

Bang Bang Chicken bakes lightly breaded chicken quickly in the oven, bathes the chicken in a sweet sauce and drizzled in a dreamy creamy bang bang sauce! Smart swaps like baking in Mazola® Corn Oil instead of frying the chicken are used for a a better for you meal!

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MazolaHeartHealth #CollectiveBias A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.

Gluten-Free bang bang chicken in bowl with broccoli and sauce

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Best Bang Bang Chicken Recipe:

This chicken recipe is the epitome of easy Chinese dinner with the savory creaminess of a simple bang bang sauce.

This recipe is completely gluten-free and has alternatives if you need it to be dairy-free and / nut-free too.

It's like going to your favorite Asian-fusion restaurant but in your own home and in your sweatpants!

Baked Chicken Ingredients:

Mazola Corn Oil
chicken breast, cubed
rice flour
arrowroot starch, or cornstarch or tapioca starch
garlic powder
onion powder
black pepper
salt
1 egg, beaten
honey
liquid aminos, or gluten-free soy sauce

Bang Bang Sauce:

plain non-fat Greek yogurt
Sweet chili sauce
sriracha sauce

Why corn oil?

Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family.

Using this heart-healthy oil for this recipe is perfect because February is Heart Health Month!

*See Mazola.com for more information on the relationship between corn oil and heart health.

It has a variety of uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing.

A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil.

To learn more about this claim, visit Mazola.com

How to Make Bang Bang Chicken:

Preheat your oven to 425*F. Place Mazola Corn Oil in the bottom of a 9 x 13 baking dish and evenly distribute the oil over the bottom of the dish.
In a medium bowl, add the beaten eggs. Set aside. In a large ziploc bag, combine the arrowroot starch, ½ tablespoon onion powder, garlic powder, salt and pepper and mix well. In another large ziploc bag, pour in the rice flour. Set these two bags aside.
Dip the cubed chicken pieces into the egg and allow the excess to drip off. Then place the chicken pieces into the bag with the rice flour, zip the bag up tightly, shake the contents until evenly covered in the flour and then remove and place the pieces inside the bag with the arrowroot starch mixture and do the same shaking technique as before.
Place the coated chicken pieces into the baking dish and bake for 30 minutes, stirring every 10 minutes to allow the chicken to cook and crisp evenly.
While the chicken is baking, combine all of the sticky honey garlic sauce ingredients together in a medium bowl. Once the 30 minutes is up, pour the sauce overtop the chicken and stir to make sure that the chicken pieces are entirely covered in the sauce.
Place any chopped vegetables you would like cooked with the dish into the baking dish and stir. Cook for another 5 minutes or until the chicken is fully cooked and the sauce starts to thicken and turn into a glaze. While the sauce is glazing on the chicken, make the bang bang sauce by combining the Greek yogurt, ¼ cup sweet chili sauce, and sriracha sauce in a small mixing bowl.
Remove from oven, drizzle with bang bang sauce, and serve while still warm. The saucy glaze covering the chicken will thicken slightly more while cooling.

How to Store Leftovers:

Store leftover bang bang chicken in an airtight container in the fridge for up to 3-4 days.

I highly recommend storing the extra chicken and the extra sauce in separate airtight containers so that the sauce doesn't make the breading on the chicken soggy after sitting on the breading in the fridge.

Lighter Swaps:

There were a list of swaps/changes to make this dish healthier!

I used corn oil for the benefits I mentioned above. Reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil.
This dish is baked and not fried
The bang bang sauce is made using non-fat Greek yogurt and not heavy creams

How to store leftover Bang Bang Chicken:

Store leftover baked chicken in an airtight container in the fridge for up to 3 days.

I highly recommend storing the baked chicken and the bang bang sauce in two seperate airtight containers in the fridge.

Sauce will be sauce and will eventually make that perfectly crispy outer breading soggy if the chicken sits in extra bang bang sauce long enough.

How to reheat your leftovers:

To reheat your leftovers, place leftover chicken on a microwave-safe plate and microwave on high for 60-90 seconds covered with a loose-fitting lid or paper towel.

Drizzle with a little warmed bang bang sauce for an awesome round number two of this recipe!

Dairy-Free Alternatives:

Instead of using ½ cup of non-fat Greek yogurt in the bang bang sauce, use ⅓ cup of the liquid portion of full fat coconut milk.

Nut-Free Alternatives:

All ingredients I listed in the ingredient list for this recipe are nut-free. Check your ingredients for hidden nuts ingredients.

Check out Mazola for more delicious recipe ideas.

Bang Bang Chicken

Yield: 4

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Bang Bang Chicken bakes lightly breaded chicken quickly in the oven, bathes the chicken in a sweet sauce and drizzled in a dreamy creamy bang bang sauce! Smart swaps like baking instead of frying the chicken are used for a a better for you meal!

Ingredients

⅓ cup cooking oil
1.5 pounds chicken breast, cubed
1 cup brown or white rice flour
1 cup cornstarch
1 Tablespoon garlic powder
¼ teaspoon black pepper
¼ teaspoon salt
1 egg, beaten
¾ cup honey
4 teaspoons minced garlic
3 Tablespoons liquid aminos, or GF soy sauce
1 Tablespoon sriracha, or GF chili paste plus ½ teaspoon for the bang bang sauce
2 teaspoons onion powder
½ cup plain Greek yogurt
¼ cup sweet chili sauce

Instructions

Preheat your oven to 350*F. Place the coconut oil in the bottom of a 9 x 13 baking dish and evenly distribute the oil over the bottom of the dish.
In a medium bowl, add the beaten eggs. Set aside.
In a large ziploc bag, combine the arrowroot starch, garlic powder, salt and pepper and mix well. In another large ziploc bag, pour in the rice flour. Set these two bags aside.
Dip the cubed chicken pieces into the egg and allow the excess to drip off. Then place the chicken pieces into the bag with the rice flour, zip the bag up tightly, shake the contents until evenly covered in the flour and then remove and place the pieces inside the bag with the arrowroot starch mixture and do the same shaking technique as before.
Place the coated chicken pieces into the baking dish and bake for 45 minutes, stirring every 15 minutes to allow the chicken to cook and crisp evenly.
While the chicken is baking, combine all of the sticky glaze sauce ingredients together, the honey, minced garlic, liquid aminos, 1 Tablespoon sriracha, and 2 teaspoons onion powder together in a medium bowl. Once the 45 minutes is up, pour the sauce overtop the chicken and stir to make sure that the chicken pieces are entirely covered in the sauce.
Place any chopped vegetables you would like cooked with the dish into the baking dish and stir. Cook for another 5-10 minutes or until the chicken is fully cooked and the glaze starts to thicken and turn into a shiny thickened glaze.
While the glaze is thickening, you can make the bang bang sauce by combining the Greek yogurt, ¼ cup sweet chili sauce, and ½ teaspoon sriracha sauce together and stir until well combined.
Remove from oven, allow to cool for 3-4 minutes, drizzle the bang bang sauce over the chicken, and serve while still warm. The glaze on the chicken will thicken slightly more while cooling.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 692Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 128mgSodium: 1006mgCarbohydrates: 90gFiber: 1gSugar: 43gProtein: 43g

Loaded Bacon Cheddar Crisps

Feb 11, 2020 · 3 Comments

Loaded bacon cheddar crisps are the perfect 5 ingredient baked finger food for your next party! They combine cheddar, bacon, garlic, and green onion into a gluten-free and low carb snack that takes just minutes to make! Place a dollop of sour cream on them and you have a new easy low carb version of loaded potato skins!

Try our other versions of cheese chips, including Pepperoni Pizza Crisps, Garlic Basil Parmesan Crisps, and Taco Cheese Crisps!

This post was updated on February 11, 2020 from its original post date of August 13, 2016.

My ever-popular Garlic Basil Parmesan Crisps led me to try other versions (like the Pepperoni Pizza Mozzarella Crisps and the Taco Cheese Crisps) thanks to a bunch of reader questions.

I am so glad that y'all pressed me to try new versions of the original recipe because this betty is a gooooooood one!

Man I love y'all!

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Best cheddar crisps:

This time around, of course I was craving carbs in the form of potato skins.

As happy as you feel while downing a plate of these little potato skin boats, the crabbiness that is inside your body afterwards is not so cute.

Whomp whomp.

That's when I decided to try my hand at another cheese crisp variation that would have all the tastes and feels of the loved/hated potato skin but without all of the guilt.

Making a low carb version of those little beasts would be amazing, right?!?

Right.

So here is the loaded bacon cheddar crisps recipe that you need in your life if you are anything like me.

Short on time, big on hunger, and have a craving for something cheesy and bold.

So grab your cheddar cheese, your green onion, and your garlic and bacon crumbles and get your oven and bellies ready for a scrumptious snack that is about to happen!

Cheddar Chip Ingredients:

Sharp cheddar cheese, shredded: the cheese must be shredded in order for this recipe to work. Too thick of cheese will cause these crisps not too crisp up enough and become gummy or flimsy, so shredded cheese is the way to go here!
bacon crumbles: Sometimes I cheat and grab a bag of bacon bits to use for this recipe instead of cooking up bacon from scratch.
green onion, diced: green onion is optional but highly recommended if you like green onion or chives on your loaded potato skins at restaurants.
garlic powder: A must for this recipe. Use more or less depending on how much you like garlic. If you don't have garlic powder on hand, try using onion powder for a similar final taste using the same amount of onion powder as you would have used as the garlic powder.
black pepper: This is to taste and just finishes off the flavor of the dish. This is optional too but highly recommended.

How to Make Loaded Bacon Cheddar Crisps in under 10 Minutes:

Preheat your oven to 350*F and place a sheet of parchment paper on a baking sheet.
Place heaping 1 Tablespoon fulls of shredded cheese onto the sheet in circular little piles. Flatten each cheese pile out into thin cheese circles.
Sprinkle with garlic powder and black pepper, bacon crumbles, and green onion pieces. Bake for 8-10 minutes or until the edges start to crisp up.
Remove the crisps from the oven, allow to cool and harden fully, and enjoy!

Here's a few notes on the loaded bacon cheddar crisps:

If you'd like your loaded bacon cheddar crisps with more or less crisp to them, bake them for 30-60 seconds more or less respectively.
If you don't have garlic powder, garlic granules or onion powder taste great too.
Want these bad boys spicy? Add a sprinkle of crushed red pepper flakes on the top before baking!
Want a healthier option to sour cream for a dip? Try some plain greek yogurt as a yummy replacement.
If you don't have cheddar cheese laying around, try a different variety of crisp, like our uber popular Garlic Basil Parmesan Crisps or the almighty pepperoni-pizza-substitute, the Pepperoni Pizza Mozzarella Crisps!

Loaded Bacon Cheddar Crisps

Yield: 12

Prep Time: 1 minute

Cook Time: 9 minutes

Total Time: 10 minutes

Loaded bacon cheddar crisps are the perfect 5 ingredient baked finger food for your next party! They combine cheddar, bacon, garlic, and green onion into a gluten-free and low carb snack that takes just minutes to make! Place a dollop of sour cream on them and you have a new easy low carb version of loaded potato skins!

Ingredients

Sharp cheddar cheese, shredded
bacon crumbles
green onion, diced
garlic powder
black pepper

Instructions

Preheat your oven to 350*F.
On a parchment paper-lined baking sheet, place heaping 1 tablespoon fulls of cheese onto the sheet in circular little piles. Flatten each cheese pile out into thin cheese circles.
Sprinkle with garlic powder and black pepper, bacon crumbles, and green onion pieces.
Bake for 8-10 minutes or until the edges start to crisp up.
Remove from the oven, allow to cool fully, and enjoy!

Nutrition Information:

Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 25Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 64mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g

Egg Drop Noodle Soup + Kimchi Sauce {GF, DF}

Feb 3, 2020 · Leave a Comment

Egg Drop Noodle Soup + Kimchi Sauce is a one-pot gluten free and dairy free recipe that's ready in under 30 minutes! Protein-packed with spinach and simmered eggs, flavored with a kimchi-like sauce, and bundled together with quick rice noodles.

Other delicious soups you need to check out: Skinny Loaded Baked Potato Soup, Slow Cooker Beer Cheese Soup, and Mexican Chicken Noodle Soup!

This post was updated on 2/3/2020 from it's original publish date of January 19, 2017.

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Best Egg Drop Noodle Soup:

I have been talking about this egg drop noodle soup for forever now.

Problem is is that we love this soup with it's flavor packed kimchi sauce and it's oodles of noodles.

We love it so much that we don't ever leave enough of it for me to photograph.

Egg Drop Noodle Soup + Kimchi Sauce is a one pot gluten free and dairy free recipe and ready in under 30 minutes!

Kimchi in Soup:

Okay, so confession time: It's not real kimchi in this recipe .... I haven't found the patience to actually make it at home... so a kimchi-esque sauce does the job for this egg drop noodle soup.

A mighty fine job.

There's no shame in a kimchi wanna-be when it's this easy.

Soup Ingredients:

1 tablespoon sesame oil
½ cup onion, diced
5 cups GF low sodium chicken broth
2 large eggs, beaten
2 cups baby spinach or kale
1 tablespoon lime juice
1 tablespoon GF hot asian mustard (or regular mustard)
1 tablespoon GF chili paste (or sriracha)
1 tablespoon rice vinegar
½ teaspoon red pepper flakes
¼ teaspoon ground ginger
¼ teaspoon paprika
⅛ teaspoon ground anise
4 ounces GF rice noodles
green onion, salt and pepper for garnish

How to Make Egg Drop Noodle Soup:

In a large pot, heat the oil, onion, and garlic over medium heat until golden brown and fragrant. Add in the broth until just simmering.
Slowly add in the beaten egg with a fork. ***See tips on this step below***
Add in the spinach, and lime juice and allow the soup to simmer and the spinach to wilt.
While the spinach is wilting you can make the kimchi sauce. In a small bowl mix the hot asian mustard, chili paste, vinegar, red pepper flakes, ginger, paprika, and anise together. Once the spinach is wilted add the kimchi and rice noodles to the soup.
Allow the noodles to cook in the simmering soup for a few minutes before taking the soup off of the heat. Serve your soup topped with green onion, salt and pepper and enjoy!

Recipe Pro Tips:

How to add in the egg: While the soup is barely simmering, slowly add in bits of the beaten egg into the soup using the prongs of a fork to add a small amount at a time. Quickly stir the egg after every forkful. The egg will almost immediately cook once in the warmed soup.
Rice noodles differ quite a bit. Cook according to package instructions, keeping in mind that you may want to shorten the cooking time because the noodles will continue to cook once the soup is taken off of the heat. I usually take my soup off of the heat 1 minute after the noodles are tossed into the simmering soup. We like our noodles al dente.
If you have true kimchi, forgo my kimchi sauce and add it into the recipe if you'd like.

How to Store Leftover Egg Drop Soup:

Store your leftover room temperature soup in an airtight container in the fridge for up to 5 days.

To reheat, microwave on high for 60-90 seconds or until the soup is warmed to perfection.

Egg Drop Noodle Soup + Kimchi Sauce

Yield: 4 people

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

1 tablespoon sesame oil
½ cup onion, diced
5 cups GF low sodium chicken broth
2 large eggs, beaten
2 cups baby spinach or kale
1 tablespoon lime juice
1 tablespoon GF hot asian mustard (or regular mustard)
1 tablespoon GF chili paste (or sriracha)
1 tablespoon rice vinegar
½ teaspoon red pepper flakes
¼ teaspoon ground ginger
¼ teaspoon paprika
⅛ teaspoon ground anise
4 ounces GF rice noodles
green onion, salt and pepper for garnish

Instructions

In a large pot, heat the oil, onion, and garlic over medium heat until golden brown and fragrant. Add in the broth until just simmering.
Slowly add in the beaten egg with a fork. ***See tips on this step below***
Add in the spinach, and lime juice and allow the soup to simmer and the spinach to wilt.
While the spinach is wilting you can make the kimchi sauce. In a small bowl mix the hot asian mustard, chili paste, vinegar, red pepper flakes, ginger, paprika, and anise together. Once the spinach is wilted add the kimchi and rice noodles to the soup.
Allow the noodles to cook in the simmering soup for a few minutes before taking the soup off of the heat. Serve your soup topped with green onion, salt and pepper and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 400

Healthy One Pot Mexican Chicken Noodle Soup - Gluten Free

Jan 28, 2020 · Leave a Comment

This healthy one pot mexican chicken noodle soup combines the comfort of homemade chicken noodle soup with your favorite mexican flavors to bring out a fiesta in every spoonful. It's a quick gluten-free, noodle-y, highly-addictive meal!

This soup goes fab with a side of gluten-free jalapeno cheddar cornbread cupcakes and a skinny champagne margarita or two!

This post was updated on 1/28/2020 from it original publish date of January 10, 2017.

I'm diving right into this bowl of this mexican chicken noodle soup today.

Here's all the reasons that you need a big bowl of this in your life.... and likely why you need it in front of you right now.

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One-Pot Recipe:

It's a one-pot wonder.

The soup and noodles are cooked in the same pot. Only one dish to clean up afterwards.

Boom!

Some other one-pot dishes you have to try are the One-Pot Garlic Mushroom Chicken Dish, the One-Pot Thai Cashew Chicken, and our One-Pot Rosemary Goat Cheese Chicken Pasta!

How long it take to make?

This recipe is also a quickie.

From takeoff to finish line you are talking about 20-30 minutes total.

You can zoom right on into the eatin' part cuz the eatin' is good. Zoom......

Is this soup healthy?

This soup is gluten free, dairy free, and also has both vegan and paleo friendly options.

It's so easy to customize it to your needs.

Best Mexican Chicken Noodle Soup Recipe:

Three, this recipe combines all the comforts of warm chicken noodle soup with the vibrant flavors of your favorite mexican dishes.

Other deliciously easy soups to check out are our Slow Cooker Beer Cheese Soup, Slow Cooker Skinny Loaded Baked Potato Soup, and the Egg Drop Noodle Soup!

Soup Ingredients:

coconut oil: can substitute this with olive oil or butter if needed
½ medium onion, chopped
minced garlic
cherry tomatoes, halved
1 medium carrot, diced
ground cumin
oregano, dried and chopped
crushed red pepper flakes
salt
ground coriander
lime juice
gluten-free chicken broth: low sodium of regular chicken broth is fine
cooked chicken, cubed or shredded
pasta: gluten-free pasta if creating this dish as gluten-free

This healthy one pot mexican chicken noodle soup combines the comfort of homemade chicken noodle soup with your favorite mexican flavors to bring out a fiesta in every spoonful. It's a quick gluten-free, noodle-y, addictive meal!

Directions:

Heat the coconut oil, chopped onion, and minced garlic in a large pot over medium heat. Let the onion and garlic saute until browned, about 5 minutes.
Add in the tomatoes, carrot, cumin, oregano, red pepper flakes, salt, and coriander and cook for 1 minute while stirring. If ingredients start to stick to the bottom of the pan add in a pinch more oil.
Pour in the chicken broth and cooked chicken and bring to a boil. Once boiling add in the noodles and cook according to package instructions.
Once noodles are cooked, serve the soup in big bowls and sprinkle with your favorite mexican toppings.

Mexican Noodle Soup Garnishes:

And last but not least, the toppings!

If you're trying to sound fancy, then call 'em garnishments.

Whatever you want to call them, there are plenty of them to top your soup off with: Large handfuls of fresh cilantro sprigs, creamy shredded cheeses, spicy jalapeno slices, a dollop of sour cream, a spritz of fresh lime juice, the list goes on....

Tips for this healthy one pot mexican chicken noodle soup recipe:

To make this dish gluten free please make sure that both the noodles and the broth are GF.
For the vegan version, swap the chicken out for chickpeas.
To keep this dish dairy free, please omit the suggestion of putting cheese and/or sour cream as toppings.
And for those of you who need to keep it paleo, sub out the GF noodles with your favorite spiralized veggie noodle of your choosing.

How to store leftover chicken noodle soup:

Store leftover soup in an airtight container in the fridge for up to 5 days.

To reheat your leftovers, place the soup in a microwave-safe container with a loose-fitting lid on top so that hot air can escape passed the lid.

Microwave on high for 60-90 seconds or until the reheated soup is warm and steamy to your liking.

Healthy One Pot Mexican Chicken Noodle Soup

Yield: 4 people

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

2 tablespoon coconut oil
½ medium onion, chopped
2 teaspoon minced garlic
1 cup cherry tomatoes, halved
1 medium carrot, diced
½ tablespoon ground cumin
2 teaspoon oregano, dried and chopped
½ teaspoon crushed red pepper flakes
½ teaspoon salt
¼ teaspoon ground coriander
1 teaspoon lime juice
6-8 cups GF chicken broth
2-3 cups cooked chicken, cubed or shredded
10 ounces gf pasta

Instructions

Heat the coconut oil, chopped onion, and minced garlic in a large pot over medium heat. Let the onion and garlic saute until browned, about 5 minutes.
Add in the tomatoes, carrot, cumin, oregano, red pepper flakes, salt, and coriander and cook for 1 minute while stirring. If ingredients start to stick to the bottom of the pan add in a pinch more oil.
Pour in the chicken broth and cooked chicken and bring to a boil. Once boiling add in the noodles and cook according to package instructions.
Once noodles are cooked, serve the soup in big bowls and sprinkle with your favorite mexican toppings.

Notes

Finely diced jalapeno, cilantro, avocado slices, sour cream (or plain greek yogurt), salsa, pico de gallo, and/or shredded cheese make for awesome garnishes!

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 400

Pear Pecan Chicken Skillet

Jan 22, 2020 · 11 Comments

This 30-minute pear pecan chicken skillet roasts juicy chicken breasts in a sweet and savory honey and thyme sauce, topped to perfection with warm roasted pears and chopped pecans. This is one easy weeknight recipe you can't pass up!

This post was first published on 12/20/2016 and last updated on 1/22/2020.

Have you checked out our other chicken skillet recipes, like the Sriracha Lime Chicken Skillet, Garlic Mushroom Chicken Skillet, Fresh Creamy Cilantro Lime Chicken, or the Creamy Champagne Chicken with Mushrooms!

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Best Pecan Chicken Skillet:

This pear pecan chicken skillet has got to be one of my family's warm winter favorites.

The butter, honey, and thyme sauce....

The warm juicy pears and crunchy pecan pieces....

The roasted EVERYTHANG that turns into a sweetened lightly glazed masterpiece........ oh my!

I've also got to mention that I LOVE that this dish is stupid simple....

and it's a one-pot meal...

and there's a few minutes of prep work but then it's tossed in the oven and roasts itself.

and it tastes so warm and inviting with the buttered herb base with a touch of sweet from the sticky honey and the juicy pears, and that finish of crunch from the earthy pecans!

Oh the perks!

This pear pecan chicken skillet roasts juicy chicken breasts in a sweet and savory honey and thyme sauce, topped to perfection with roasted pears and chopped pecans. This is one easy weeknight recipe you can't pass up!

Ingredient list:

2 in large chicken breasts, sliced half ("hotdog" style so you now have to thin slices of each breast)
½ medium onion, coarsely chopped
butter: salted or unsalted is fine for this recipe
fresh thyme, divided, or dried chopped thyme
1 pear, thinly sliced
honey, feel free to use the cheap stash of honey for this recipe and leave the fancy expensive bottle for another recipe!
chopped pecans,
salt and pepper to taste
Pinch of coconut sugar, optional

What type of pears to use?

You can actually use any pears you find available to you. The Spruce has a great article on what the best pears are for baking are and my favorite variety that I use in the recipe are on the list, the Bartlett (also known as the Williams Pear) pear!

I like bartlett pears because they are commonly found in grocery stores AND they are one of the sweetest, if not the sweetest, type of pear.

The sweetness form the pear blends effortlessly with the other flavors of this one-pot skillet dish!

This 30 minute pear pecan chicken skillet roasts juicy chicken breasts in a sweet and savory honey and thyme sauce, topped to perfection with roasted pears and chopped pecans. This is one easy weeknight recipe you can't pass up!

How to Make Pear Pecan Chicken:

Preheat your oven to 375*F.
In a large oven-safe skillet add the butter over medium heat until melted. Add in the thin-cut chicken breasts and onion and saute for 3-4 minutes on each side.
Sprinkle the chicken with half of the thyme and place the oven-safe skillet in the oven to roast for 10 minutes.
While the chicken is roasting, make the pecan glaze: in a small mixing bowl combine the honey, pecans, the second half of the thyme, and salt and pepper to taste.
Remove from the oven and place pear slices over chicken breasts. Sprinkle with the pecan glaze and a pinch of coconut sugar if desired (we don't feel like ours needs the sugar) and roast for another 10 minutes or until the chicken is fully cooked.
Remove from the oven and allow to cool for a few minutes before serving the chicken and pears with the cooking juices drizzled over top.

How to store leftover chicken skillet:

You can store leftovers in an airtight container in the fridge for up to 3 days.

To reheat your leftover, place the leftovers in a microwave-safe dish with a loose-fitting lid so that hot air can escape.

Microwave your leftovers on high power for 60-120 seconds depending on how hot you like your reheats.

Pear Pecan Chicken Skillet

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This pear pecan chicken skillet roasts juicy chicken breasts in a sweet and savory honey and thyme sauce, topped to perfection with roasted pears and chopped pecans. This is one easy weeknight recipe you can't pass up!

Ingredients

2 in large chicken breasts, sliced half ("hotdog" style so you now have to thin slices of each breast)
½ medium onion, coarsely chopped
2 tablespoon butter
3 tablespoon fresh thyme, divided, or 2 tablespoon dried chopped thyme
1 pear, thinly sliced
½ cup honey
¼ cup chopped pecans
salt and pepper to taste
Pinch of coconut sugar, optional

Instructions

Preheat your oven to 375*F.
In a large oven-safe skillet add the butter over medium heat until melted. Add in the thin-cut chicken breasts and onion and saute for 3-4 minutes on each side.
Sprinkle the chicken with half of the thyme and place the oven-safe skillet in the oven to roast for 10 minutes.
While the chicken is roasting, make the pecan glaze: in a small mixing bowl combine the honey, pecans, the second half of the thyme, and salt and pepper to taste.
Remove from the oven and place pear slices over chicken breasts. Sprinkle with the pecan glaze and a pinch of coconut sugar if desired (we don't feel like ours needs the sugar) and roast for another 10 minutes or until the chicken is fully cooked.
Remove from the oven and allow to cool for a few minutes before serving the chicken and pears with the cooking juices drizzled over top.

Gluten-Free Slow Cooker Beer Cheese Soup

Jan 20, 2020 · 9 Comments

This gluten-free slow cooker beer cheese soup is as simple as mixing a few simple ingredients together and letting it cook! The combination of cheddar cheese, your favorite gluten-free beer, and tasty spices provides the base for this creamy, cheesy, warmly addicting soup!

This post was updated on 1/20/2020 from it's original publication on 12/4/2015.

There are certain things that I miss being gluten-free and all.

Sometimes I miss dinner rolls that are served at restaurants {especially if they come with that olive oil dip!}.

Sometimes I miss things on a stick at the state fair {and sometimes I don't}, and sometimes I miss all those thick creamy soups when it's cold and blustery outside.

And then I had had enough of it all and decided to experiment with what I wanted most... beer cheese soup!

Not any beer cheese soup, but I wanted to master a gluten-free beer cheese soup and not work hard at it at all.

So out came the slow cooker and a couple of attempts in the kitchen.

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Beer Cheese Soup Pairings:

Partner this soup with doughy parmesan rolls, warm steamy sriracha cream broccoli, or beside some cheesy and savory zucchini bread!

This soup recipe is also great doubled as a beer cheese dip!

Dip chips, crackers, and veggies into this delightful warm, cheesy bath of savory goodness!

An easy gluten-free slow cooker recipe for beer cheese soup! Toss your ingredients in the crock pot and let it cook! www.blessherheartyall.com

Crock Pot Beer Cheese Soup Ingredients:

chicken broth: Make sure that this is gluten-free if you need to make this dish GF!
bottle of beer: If looking for gluten-free variety recommendations, then my favorite has got to be Red Bridge!
onion powder
minced garlic
granulated garlic: garlic powder will do here too
worcestershire sauce
salt and pepper
crushed red pepper flakes: These are optional if you want a bit of heat
sharp cheddar cheese, shredded
heavy cream: You can substitute whole milk in here
cornstarch: You need just a bit

What to garnish your beer cheese soup with:

The best options would be if you have green onion, croutons, popcorn, or bacon crumbles lying aroud for garnish!

Gluten-free slow cooker beer cheese soup! An easy gluten-free slow cooker recipe for beer cheese soup! Toss your ingredients in the crock pot and let it cook! www.blessherheartyall.com 2

Can I add meat to this soup?

I finally got it right and created a creamy, cheesy, hearty soup that tastes like I was slaving away in the kitchen and in actuality, I was at work, stuck in traffic, and at the gym.

I sometimes will add some yummy protein like juicy chicken breasts to the slow cooker, and shove a side salad at my other half for an amazing soup and salad feast in the middle of a chilly winter!

Why put popcorn in your soup?

I also have a thing for popcorn.

So.... I love dousing my soup with fresh popcorn.

Plus, I love hearing the kernels sizzle as the swim into the cheesiness!

How to make gluten-free beer cheese soup in your slow cooker or crock pot:

Scroll down for the detailed recipe card with detailed ingrdeient list and instructions.

Get your slow cooker ready by adding a slow cooker liner to the inside of your Crock Pot if possible, then add ingredients and let simmer!
Stir in the cheese until it melts and combined. Then stir in the heavy cream and cornstarch thoroughly and let cook for another 15-20 minutes.
Add your garnishes and enjoy!

How to store and reheat leftover beer cheese soup:

You can store leftover cooled (to room temperature) soup in an airtight container in the fridge for up to 4-5 days.

To reheat, simply place the desired amount in a microwave-safe bowl with a loose-fitting lid.

Microwave on high power for 1-2 minutes, stir, and assess how warm it is.

You may need to microwave your portion for longer using 30 second increments until you reach your desired temperature to devour and enjoy again!

Gluten-Free Slow Cooker Beer Cheese Soup

Yield: 4 people

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours 5 minutes

This gluten-free slow cooker beer cheese soup is as simple as mixing a few simple ingredients together and letting it cook! The combination of cheddar cheese, your favorite gluten-free beer, and tasty spices provides the base for this creamy, cheesy, warmly addicting soup!

Ingredients

32 oz . GF chicken broth
12 oz . GF beer, my fav is Red Bridge
1 tablespoon onion powder
1 tablespoon minced garlic
1 tablespoon granulated garlic, garlic powder will do here too
1 ½ teaspoon GF worcestershire sauce
¼ teaspoon salt
½ teaspoon pepper
1 teaspoon crushed red pepper flakes, optional
3 cups sharp cheddar cheese, shredded
½ cup heavy cream
⅓ cup cornstarch
green onion, croutons, popcorn, bacon crumbles for garnish

Instructions

Put your slow cooker liner in your crockpot and place the chicken broth, beer, onion powder, minced garlic, granulated garlic, Worcestershire sauce, salt, pepper, and pepper flakes. Cook on low for 6-8 hours.
Stir in the cheese until melted and combined. Then stir in the heavy cream and cornstarch thoroughly and let cook for another 15-20 minutes.
If the cheese doesn't melt consistently you can use a hand mixer to blend to a thinner consistency. Add your garnishes and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 537Saturated Fat: 24gCholesterol: 129mgSodium: 1648mgCarbohydrates: 17gSugar: 1gProtein: 23g

Jalapeno Cheddar Gluten Free Cornbread Cupcakes Recipe

Jan 12, 2020 · 10 Comments

This jalapeno cheddar gluten-free cornbread recipe is very quick and easy to put together. The jalapeno adds some spice, the cheddar some heartiness, and the honey drizzle some sweet to finish it off. A delicious side dish to any meal that needs to warm you up and keep your belly happy!

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Best gluten free cornbread cupcakes:

So get your baking mitts ready because I have made up a batch of gluten-free jalapeno cheddar cornbread cupcakes that are outta this world tasty, hot, and easy to make!

Just like most other muffins, you'll mix a couple of simple ingredients together to make a batter, pour that batter into muffin tins, slip them into your oven to bake, and take out hot delicious muffins.

This gluten-free cornbread recipe uses simple gluten free ingredients and many alternatives (which I listed for you further down) just incase.

These cornbread cupcakes are soft and tender and moist on the inside and golden brown on the outside.

They are savory with or without the cheese and jalapenos and slightly sweet with the corn and sugar, not to mention the honey drizzle just before scarfing down!

Clean up should be a breeze for you too! All items I use for this recipe are dishwasher-safe and I am hoping yours are as well. If they are, simply slip your cooking items in your dishwasher and let it do all the work - that gives you more time to savor these muffins!

These gluten-free jalapeno cheddar cornbread cupcakes are very quick and easy to put together. The jalapeno adds some spice, the cheddar some heartiness, and the honey drizzle some sweet to finish it off. A delicious side dish to any meal that needs to warm you up and keep your belly happy. www.ahotsouthernmess.com

Cornbread Ingredients:

Scroll down to view the full recipe card with detailed ingredient and instruction lists.

white rice flour
yellow cornmeal
baking soda
salt
buttermilk
unsalted butter, melted
granulated sugar
2 large eggs
honey
2 in deseeded jalapenos, one sliced and one finely diced a food processor
shredded cheddar cheese

Ingredient Alternatives:

Instead of white rice flour you can use brown rice flour OR for a slightly sweeter taste, you can substitute the white rice flour for coconut flour if it's a must.

If you don't have buttermilk, you can use whole milk.

Don't have shredded cheddar cheese??? That's okay friend. Use another type of cheddar or softer cheese you have on hand that is shredded.

Don't like jalapenos? That's okay too friend. Just remove them from your recipe or substitute them for chopped green peppers.

If you don't have unsalted butter, you can use salted butter, just reduce the amount of salt that the recipe calls for by half.

How to make gluten free cornbread:

Preheat your oven to 350*F. Lightly spray your muffin tin with cooking spray. Set aside.
In a large mixing bowl, combine the baking soda, salt, cornmeal, and rice flour together. Set aside.
In another large mixing bowl, combine the buttermilk, butter, sugar, eggs, honey, and cheddar cheese together. Pour this mixture overtop the dry mixture and stir and combine thoroughly.
Fill the muffin tin evenly with the batter. Top each muffin with a few pieces of diced jalapeno as well as a jalapeno slice and bake for 14-18 minutes, or until the edges become lightly browned and the toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool for 2-3 minutes before transferring them to a cooling rack. Serve with a drizzle of honey on top!

How to store leftover cornbread muffins:

You can store leftover cooled cornbread cupcakes in an airtight container or a plastic storage bag with the extra air removed at room temperature for up to 1 week.

I highly recommend warming these muffins up in the microwave for 10-15 seconds to make them nice and warm and melty again before devouring for the second go-round!

MORE GLUTEN-FREE BAKED GOODS:

Gluten-Free Jalapeno Cheddar Cornbread Cupcakes

Yield: 12

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These gluten-free jalapeno cheddar cornbread cupcakes are very quick and easy to put together. The jalapeno adds some spice, the cheddar some heartiness, and the honey drizzle some sweet to finish it off. A delicious side dish to any meal that needs to warm you up and keep your belly happy.

Ingredients

1 cup GF white rice flour, or coconut flour for a bit more of a sweet taste
1 cup GF yellow corn meal
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup unsalted butter, melted
½ cup granulated sugar
2 large eggs
2 tablespoon honey
2 in deseeded jalapenos, one sliced and one finely diced a food processor
⅓ cup cheddar cheese, shredded

Instructions

Preheat your oven to 350*F. Lightly spray your muffin tin with cooking spray. Set aside.
In a large mixing bowl, combine the baking soda, salt, cornmeal, and rice flour together. Set aside.
In another large mixing bowl, combine the buttermilk, butter, sugar, eggs, honey, and cheddar cheese together. Pour this mixture overtop the dry mixture and combine thoroughly.
Fill the muffin tin evenly with the batter. Top each muffin with a few pieces of diced jalapeno as well as a jalapeno slice and bake for 14-18 minutes, or until the edges become lightly browned and the toothpick inserted into the center comes out clean.

Notes

You can make 12 regular-sized cornbread cupcakes or 6 larger ones. If using the larger muffin tin, you may need to add a few extra minutes on to the baking time (approx. 2-3 minutes).

Nutrition Information:

Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 239Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 226mgCarbohydrates: 32gFiber: 1gSugar: 12gProtein: 5g

5 Minute Greek Green Beans

Jan 11, 2020 · Leave a Comment

These 5 minute greek green beans use fresh cooked green beans that are drizzled with a quick homemade greek dressing and topped with fresh tomato and feta cheese crumbles. They are great served warm or cold and are perfect for all those summer parties!

I seriously have a love-hate relationship with green beans.

I used to Hate green beans with a capital "H". Absolutely hated them.

Then I decided to expand my horizons as I got older (and waaay more mature.... or whatever) and try my hand at green beans.

Come to find out, I hate mushy, soggy green beans but love fresh al dente green beans.

Anyone else like them with a little crisp left in them?

I know I know. Who really cares!

Well, I do, because my new found love of green beans led me to this amazing 5 minute greek green bean recipe.

When I first started eating green beans on the regular, I tried all different flavors and garnishes, I couldn't get enough of them.

I tried cooking them in olive oil, coconut oil, topped with different nuts and cheeses, I cooked them sweet, I cooked them tangy.

Every way I could think of, I tried.

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Best Greek Green Bean Recipe:

And my conclusion to my very scientific green bean experiment?

My conclusion is that I have about 5 go-to green bean recipes that are always a hit. One of these top 5, is this 5 minute greek green beans.

As the name suggests, it takes 5 minutes so that's a major score.

And this recipe is easily adaptable for larger parties and large orders (because there will be those who want seconds and thirds of this dish!), just double or triple the ingredients.

These 5 minute greek green beans are a great party dish because these are awesome served hot or cold.

The longer these bad boys marinade in the dressing, the more flavor they deliver. And you'll look pretty darn cool struttin' into your next party with these fancy looking veggies in your hands!

And to keep on the Greek veggie bandwagon, check out Healthy Seasonal Recipes' 15 Minute Greek Cucumber Salad for even more Greek flavored goodness!

These 5 minute greek green beans use fresh cooked green beans that are drizzled with a quick homemade greek dressing and topped with fresh tomato and feta cheese crumbles. They are great served warm or cold and are perfect for all those summer parties!

Ingredients:

2 cups green beans, trimmed and halved if desired
olive oil
white or red wine vinegar
lemon juice
minced garlic
dried oregano
dried basil
grape tomatoes, halved
feta cheese crumbles
black pepper for garnish

How to make these green beans:

Scroll down to the recipe card for full ingredient list and instructions.

After boiling the beans for about 3-4 minutes, I slip them in an ice bath while I make up the quick greek dressing full of oil and vinegar and garlic, basil, and oregano.

I then drizzle the dressing over the beans, top with some fresh tomatoes and feta cheese (or whatever cheese crumbles you have in your fridge, sometimes goat cheese is my go-to substitute), and a sprinkle of black pepper.

Place the green beans in a large pot of boiling water and allow to boil for 3-4 minutes (depending on how tender you like your green beans)
Directly after boiling, pass your green beans into a large bowl of ice water to stop the cooking process (AKA to not allow your green beans to overcook into a mushy mess)
Combine and mix the olive oil, vinegar, lemon juice, garlic, oregano, and basil together in a small bowl.
Remove the green beans from the ice bath, drizzle the dressing over top the beans, and then sprinkle with tomatoes, cheese crumbles, and black pepper.
Serve warm or cold and enjoy!

How to store leftover Greek Green Beans:

You can store your leftover green beans in an airtight container in the fridge for up to 3 days.

To reheat your green beans simply place your leftover green beans in a microwave-safe dish with a loose-fitted lid so that hot air can escape.

Microwave on high power for 45-60 seconds depending on how hot you like your green beans.

More delicious green bean recipes to try:

Easy Blue Cheese Green Beans are green beans quickly sauteed and tossed with blue cheese and pecans or walnuts as a finish.

Quick Teriyaki Green Beans are beans quickly cooked in a homemade sweet and savory teriyaki sauce.

5 Minute Greek Green Beans

Yield: 4

Prep Time: 2 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

These 5 minute greek green beans use fresh cooked green beans that are drizzled with a quick homemade greek dressing and topped with fresh tomato and feta cheese crumbles. They are great served warm or cold and are perfect for all those summer parties!

Ingredients

2 cups green beans, trimmed and halved if desired
1.5 tablespoon olive oil
½ tablespoon white or red wine vinegar
⅛ teaspoon lemon juice
½ tablespoon minced garlic
¼ teaspoon dried oregano
¼ teaspoon dried basil
½ cup grape tomatoes, halved
¼ cup feta cheese crumbles
black pepper for garnish

Instructions

Place the green beans in a large pot of boiling water and allow to boil for 3-4 minutes (depending on how tender you like your green beans)
Directly after boiling, pass your green beans into a large bowl of ice water to stop the cooking process (AKA to not allow your green beans to overcook into a mushy mess)
Combine and mix the olive oil, vinegar, lemon juice, garlic, oregano, and basil together in a small bowl.
Remove the green beans from the ice bath, drizzle the dressing over top the beans, and then sprinkle with tomatoes, cheese crumbles, and black pepper.
Serve warm or cold and enjoy!

Gluten-Free Dutch Oven Beef Stew (Slow Cooker & Instant Pot options)

Jan 8, 2020 · 9 Comments

This gluten free beef stew in a dutch oven simmers juicy pieces of beef in a savory tomato thyme broth with tender pieces of potatoes, carrots, mushrooms, and peas. This beef stew can also be made in the Instant Pot or slow cooker and is topped with fresh herbs and cheese and is perfect to dip fresh crusty breads into!

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Best gluten-free beef stew:

This is by far the best gluten-free beef stew out there!

Not only is it so stinking easy to make, but it's got a ton of other tasty qualities about it too!

The beef is so tender and juicy, it just soaks up the flavors of the savory red sauce.

The deep red sauce is a combination of simmering red wine with beef broth, tomato paste, bay leaves, sage, and thyme.

After simmering the meat in the mellow red sauce, the potatoes, carrots, and peas are added.

These are added during the middle of the simmering process so the vegetables turn out perfectly tender and not mushy and over cooked.

The vegetables are simply soft to the bite on the inside and the outside.

What to pair with beef stew:

We love pairing our stew with fluffy buttermilk biscuits or jalapeno cheddar cornbread cupcakes!

These are perfect for dunking into each cup of warm steamy stew!

What type of beef to use?

I always like to purchase cubed "beef for stew" from the grocery store.

It's always available by the butcher counter, cut into perfect-sized cubes just waiting for me to pick it up and put it in my cart.

If you can't seem to luck out and have this in your grocery store, then you can look for a few different beef options for this stew recipe.

You can look for inexpensive, tougher cuts of meat for beef stew.

Turns out that the 2 hours of cooking the beef in that delicious delicious simmering broth produces an insanely tender and juicy piece of meat!

Therefore, look for a beef chuck (the shoulder) or beef round (the rump) roast!

How can I cook this stew if I don't have a dutch oven?

Instant Pot / Pressure Cooker:

To make gluten-free beef stew in an instant pot, follow steps 1 and 2 just like in the original recipe. For steps 1 and 2 you can set your instant pot to "saute" and brown the meat and saute the garlic/onion in the Instant Pot.

Once you get to step 3, you will be placing all of the ingredients into your pressure cooker instead of placing them into a dutch oven.

Then, instead of cooking the stew in the dutch oven for 2 hours, you will seal the lid of your Instant Pot once all of your sauce, meat, and vegetables are inside and set to Manual High Pressure for 25 minutes and let the pressure release manually after it is done cooking.

Slow Cooker / Crock Pot:

To make gluten-free beef stew in a slow cooker, follow steps 1 and 2 just like in the original recipe.

Once you get to step 3, you will be placing all of the ingredients into your slow cooker instead of placing them into a dutch oven.

Then, instead of cooking the stew in the dutch oven for 2 hours, you will cover your crock pot once all of your sauce, meat, and vegetables are inside and either cook on low for 7-8 hours or on high for 3-4 hours.

Beef stew ingredients:

3 tablespoon olive oil or butter
1 medium yellow or white onion
minced garlic
1-1.5# beef stew meat, cubed
gluten-free flour blend
red wine
worcestershire sauce
4 medium russet potatoes, cubed
bay leaves
dried sage leaves
dried thyme
tomato paste
beef stock
1 cup frozen peas
2 medium carrots, sliced into coins

Scroll down to the recipe card for the full ingredient list and instructions.

Cooking Instructions:

Place your beef cubes in a large zippie bag with the flour, close up the back, and shake it until the beef pieces are coated in a light layer of flour.
Preheat your dutch oven over medium-high heat with the olive oil or butter and minced garlic. Cook garlic and onion until fragrant and slightly turning golden broan. Add in beef cubes until browned on all edges, adding a pinch of salt and pepper if you'd like.
Add in beef broth, red wine, worcestershire sauce, tomato paste, bay leaves, and dried sage and thyme into the dutch oven and stir until well mixed and starts to boil. Once boiling, lower the heat to where it is just hot enough to simmer and allow to simmer for 1 hour uncovered.
Add in the potatoes and carrots and cover. Continue simmering for 1 more hour, remembering to stir in the frozen peas during the last 15 minutes!

How to store leftover stew:

You can store your room-temperature cooked beef stew in an airtight container in the fridge for up to 4 days.

Can you freeze beef stew?

Yes you can!

Place the room temperature beef stew in a freezer-safe storage bag, remove the air from it and place it neatly in the freezer so that it lays nice and flat.

When ready to reheat your frozen stew, simply place the frozen stew in the bag in your fridge or 24 hours to thaw before reheating in the microwave.

How to reheat your leftover beef stew:

Place your leftover stew in a microwave-safe bowl with a loose-fitting lid so that hot air can escape.

Microwave your stew on high power for 1-2 minutes, depending on how hot you like your stew.

Make sure you stir your stew well once reheated in the microwave and be careful when eating because the stew may be very hot after microwaving.

More delicious soupy dishes:

Gluten Free Beef Stew in a Dutch Oven

Yield: 4

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes

Ingredients

3 tablespoon olive oil or butter
1 medium yellow or white onion
1 tablespoon minced garlic
1-1.5# beef stew meat, cubed
¼ cup gluten-free flour blend
1 cup red wine
3 tablespoon worcestershire sauce
4 medium russet potatoes, cubed
2 bay leaves
2 teaspoon dried sage leaves
1 tablespoon dried thyme
6 oz. tomato paste
2 cups beef stock
1 cup frozen peas
2 medium carrots, sliced into coins

Instructions

Place your beef cubes in a large zippie bag with the flour, close up the back, and shake it until the beef pieces are coated in a light layer of flour.
Preheat your dutch oven over medium-high heat with the olive oil or butter and minced garlic. Cook garlic and onion until fragrant and tomato paste slightly turning golden brown. Add in beef cubes until browned on all edges, adding a pinch of salt and pepper if you'd like .
Add in beef broth, red wine, worcestershire sauce, tomato paste, bay leaves, and dried sage and thyme into the dutch oven and stir until well mixed and starts to boil.
Once boiling, lower the heat to where it is just hot enough to simmer and allow to simmer for 1 hour uncovered.
Add in the potatoes and carrots and cover. Continue simmering for 1 more hour, remembering to stir in the frozen peas during the last 15 minutes!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 518Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 29mgSodium: 495mgCarbohydrates: 68gFiber: 9gSugar: 13gProtein: 19g

Gluten-Free Pineapple Chili Quinoa Sausage

Jan 7, 2020 · 5 Comments

Gluten-free pineapple chili quinoa sausage combines the sweetness of juicy fresh pineapple with the spice of chili sauce and spicy chicken sausages mixed with chopped vegetables all on a bed of fluffy quinoa. It's the perfect tropical-flavored sweet and spicy weeknight meal!

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Best Pineapple Chili Quinoa Recipe!

For such a simple recipe, this gluten-free pineapple chili quinoa sausage recipe really packs a punch of flavor.

With all of it's healthy ingredients, it really doesn't taste healthy one bit.

More like erhmagurd delicious and filling.

I really like using gluten-free italian-spiced or andouille chicken or turkey sausages for this recipe and fresh pineapple slices really do make everything better, am I right?!?

So be sure to splurge and buy a whole pineapple instead of the already canned and sliced variety.

The quinoa base really gives this meal some texture and helps meld some of the sweet spice in every bite.

You can make this dish as spicy as you wish, and I like mine the spicier the better!

Bring on the crushed red pepper flakes and the chili paste y'all!

Remember, a little bit of the pineapple chili sauce goes a long way!

I am hoping that my explanation and pictures do this meal justice, because I think everyone needs to try this gluten-free pineapple chili quinoa sausage dish!

Gluten-Free Pineapple Chili Quinoa Sausage

Ingredients:

1 cup quinoa
2 cups water
1 cup pineapple juice
2 teaspoons chili paste, or sirracha-like paste
1 Tablespoon olive oil
1 pound chicken or turkey sausage, sliced (I like to use garlic-seasoned sausage for this recipe)
2 cups broccoli
1 cup mixed veggies (I use bell peppers, carrots, water chestnuts, sugar snap peas, and/or green beans)
1 ½ cup pineapple
red pepper flakes to taste

Instructions:

In a medium pan, boil the quinoa in the water on med heat. Once boiling, cover, turn down to med-low heat and let cook until water has evaporated (about 15-20 minutes).
In a large skillet over medium heat, use the olive oil to sauté the sausage until almost done, then add in the pineapple slices and lastly add in the veggies to cook until just cooked.
At the same time the sausage is cooking, make the pineapple chili sauce by heating the pineapple juice in a small sauce pan on medium heat until reduced by 25%. Once reduced, add in the chili paste, stir, and cook for 1 more minute.
Once everything is cooked, plate the dishes by adding the quinoa to the plate first, followed by the sausage and veggies, and lastly the pineapple chili sauce. Top with red pepper flakes if ya want more spice. Enjoy!

How to store leftovers:

You can store your leftovers in an airtight container in the fridge for up to 4-5 days.

How to reheat your leftovers:

You can reheat these leftovers by placing them in a microwave-safe dish and microwaving on high power for 60-90 seconds, depending on how hot you like your leftovers.

Gluten-Free Pineapple Chili Quinoa Sausage

Yield: 8 people

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Gluten-free pineapple chili quinoa sausage combines the sweetness of juicy fresh pineapple with the spice of chili sauce and spicy chicken sausages mixed with chopped vegetables all on a bed of fluffy quinoa. It's the perfect tropical-flavored sweet and spicy weeknight meal!

Ingredients

1 cup quinoa
2 cups water
1 cup pineapple juice
2 teaspoons chili paste, or sirracha-like paste
1 Tablespoon olive oil
1 pound chicken or turkey sausage, sliced (I like to use garlic-seasoned sausage for this recipe)
2 cups broccoli
1 cup mixed veggies (I use bell peppers, carrots, water chestnuts, sugar snap peas, and/or green beans)
1 ½ cup pineapple
red pepper flakes to taste

Instructions

In a medium pan, boil the quinoa in the water on med heat. Once boiling, cover, turn down to med-low heat and let cook until water has evaporated (about 15-20 minutes).
In a large skillet over medium heat, use the olive oil to sauté the sausage until almost done, then add in the pineapple slices and lastly add in the veggies to cook until just cooked.
At the same time the sausage is cooking, make the pineapple chili sauce by heating the pineapple juice in a small sauce pan on medium heat until reduced by 25%. Once reduced, add in the chili paste, stir, and cook for 1 more minute.
Once everything is cooked, plate the dishes by adding the quinoa to the plate first, followed by the sausage and veggies, and lastly the pineapple chili sauce. Top with red pepper flakes if ya want more spice. Enjoy!

Nutrition Information:

Yield: 8 Serving Size: 8 people
Amount Per Serving: Calories: 248Saturated Fat: 2gCholesterol: 40mgSodium: 592mgCarbohydrates: 26gFiber: 2gSugar: 7gProtein: 12g

Gluten-Free Garlic Parmesan Rolls

Jan 5, 2020 · 8 Comments

Soft gooey gluten free garlic rolls are topped with a fresh garlic butter sauce then sprinkled with parmesan and coarse sea salt and then smothered in garlic butter once again. These soft bites are quick and easy game-changers for any meal as an appetizer dipped in marinara sauce!

There is this little Italian restaurant just down the road from our place. During my drive to work in the mornings, I can smell the garlic coming from the restaurant.

When I smell it, I know that those delicious gluten-filled garlic parmesan buns are in the oven and are being freshly baked.

I also know, that there is no way in hell that I can eat one. Big fat fluffing bummer.

One day last week, after getting my drive-by garlic ~~fix~~ whiff, I decided that that was the last straw.

I drove past that Italian restaurant, and said that's it! I'm done.

Tonight, I am eating one of these damn delicious smelling rolls. I don't even care {but I do care, just sayin}.

So I went to my kitchen, made a big huge mess, tossed what kind of looked to be some garlic rolls into the oven and waited a few minutes.

I impatiently waited.

10 minutes went by and my house smelled so much like the little Italian restaurant, I couldn't stand it anymore.

I peeked my head into the oven {don't literally do this}, and was surprised to see freaking garlic parmesan rolls!

I couldn't believe what I was smelling, I couldn't believe what I was seeing, and I couldn't wait to see what they tasted like.

Damn delicious y'all. Damn delicious.

They taste just like they smell, garlicky cheesy goodness but without all that gluten.

Now I drive by the little Italian restaurant in the mornings with a smug look on my face.

A smile that says "whatcha got now homey? You ain't got nothing on me now!"

I told that restaurant what's up. Boom Shakalaka. Boom.

Soft gooey rolls that are topped with a fresh garlic butter sauce then sprinkled with parmesan and coarse sea salt and then smothered in garlic butter once again. These gluten-free bites are a quick and easy game-changer for any meal that they are served with! www.blessherheartyall.com

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Garlic Roll Ingredients:

Gluten Free Bisquick Mix
unsalted butter, melted
1 egg, beaten
milk or buttermilk, we use buttermilk for the recipe!
grated parmesan
garlic powder
dried oregano
basil, chopped
¼ teaspoon coarse sea salt

How to make Gluten-Free Garlic Rolls:

Preheat your oven to 375*F. Lightly spray a baking sheet with cooking spray. Set aside.
In a large mixing bowl, combine the Gluten-Free Bisquick mix, egg, buttermilk, and 4 tablespoon butter together. Form into golf-ball sized rolls and place evenly on the baking sheet.
In a small mixing bowl, combine the ¼ cup butter, parmesan cheese, garlic powder, basil, and oregano. Brush this mixture onto the top of each roll. Sprinkle with sea salt and bake for 8-10 minutes or until the rolls are golden brown around the edges and just baked enough to leave the insides just a bit gooey (oh my yum!).
Remove from the oven and brush the remaining butter/spice mixture in top of each roll. Enjoy!

How to store leftover garlic rolls:

Don't count on any leftovers with these rolls my friend!

But just in case you have a few leftover you can store leftover garlic rolls in an airtight container or airtight plastic storage baggie at room temperature for up to 5 days.

How to reheat your parmesan rolls:

Place your rolls on a microwave-safe dish or plate and microwave for 10-15 seconds or until hot.

Can you freeze cheese rolls?

Yes you can!

Wrap your garlic parmesan rolls tightly in tin foil and then in a freezer-safe airtight bag for up to 1-2 months!

More gluten-free baked goods:

Gluten-Free Garlic Parmesan Rolls

Yield: 12

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

1 ½ cups GF Bisquick Mix*
4 tablespoon unsalted butter, melted + ¼ cup butter, melted
1 egg, beaten
⅔ cup milk or buttermilk, we use buttermilk for the recipe!
2 ½ tablespoon grated parmesan
¾ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon basil, chopped
¼ teaspoon coarse sea salt

Instructions

Preheat your oven to 375*F. Lightly spray a baking sheet with cooking spray. Set aside.
In a large mixing bowl, combine the GF Bisquick mix, egg, buttermilk, and 4 tablespoon butter together. Form into golf-ball sized rolls and place evenly on the baking sheet.
In a small mixing bowl, combine the ¼ cup butter, parmesan cheese, garlic powder, basil, and oregano. Brush this mixture onto the top of each roll. Sprinkle with sea salt and bake for 8-10 minutes or until the rolls are golden brown around the edges and just baked enough to leave the insides just a bit gooey (oh my yum!).
Remove from the oven and brush the remaining butter/spice mixture in top of each roll. Enjoy!

Fresh Creamy Cilantro Lime Chicken

Jan 5, 2020 · 11 Comments

This gluten-free creamy cilantro lime chicken recipe combines the fresh flavors of cilantro, lime, and coconut, with the juiciness of baked chicken and veggies, perfect for warm weather! Your taste buds will think they were on a tropical island!

So who else thinks of tropical islands when thoughts of lime, coconut, and cilantro are tossed around?

Maybe it's just this cold weather (that shouldn't be happening since it's now officially spring!) that has me dreaming of sandy beaches and umbrella drinks!

Freezing temps in Atlanta??? So rude!

Well, no matter what the temp it is outside, this creamy cilantro lime chicken is a hot tropical treat!

Table of Contents

Ingredient List:

4 boneless chicken breasts
2 tablespoon coconut oil
Gluten-Free chicken broth
yellow onion, chopped
fresh cilantro, chopped
cracked red pepper flakes
garlic powder
fresh lime juice
butter
heavy cream
slices veggies, chopped, like bell pepper

Cilantro Lime Chicken Alternative Ingredients:

I like to make this dish spicy by cooking the sauce with a full teaspoon of crushed red pepper flakes.

If you're not into spicy foods, just take out the pepper flakes and enjoy a milder rendition of this fresh tropical delight.

Also, I use coconut oil, but if that isn't in your pantry, avocado oil or olive oil would work just fine, I just love the sweetness of the coconut with the lime and cilantro!

And if you can help it at all, use fresh cilantro and lime juice.

There's nothing better than that combo using fresh ingredients!

You can use whole milk instead of heavy cream.

This gluten-free creamy cilantro lime chicken recipe combines the fresh flavors of cilantro, lime, and coconut, with the juiciness of baked chicken and veggies, perfect for warm weather! Your taste buds will think they were on a tropical island!

How to make Creamy Cilantro Lime Chicken:

Scroll down to the recipe card for a detailed list of ingredients and instructions.

Place the oil in a large oven-safe skillet over medium heat until melted. Place the chicken breasts in the hot oil and cook for about 5 minutes on each side. Place the chicken on a plate and set aside. Preheat your oven to 400*F.
Place the broth, onion, cilantro, pepper flakes, garlic powder, and lime juice in the skillet with the chicken drippings. Allow to boil down until there is approximately ¼-1/8 cup of liquids left.
Lower the heat on the skillet to low and add in the butter and cream, stir and allow the butter to fully melt.
Add in your veggies. Place in the oven for 10-15 minutes, until the chicken is fully cooked. Place the broiler on high and allow the tops of the chicken and veggies to brown and bubble, approximately 1-2 minutes.
Carefully take the hot skillet out of the oven and enjoy after allow the dish to cool slightly.

How to store leftover Cilantro Lime Chicken:

You can store leftover room-temperature cilantro lime chicken in an airtight container in the fridge for up to 3 days.

How to reheat leftover chicken:

To reheat your refrigerated leftover chicken, simply place the amount you are wanting to reheat in a microwave-safe container with it's lid loosely fitted on top so the hot air can come out, in the microwave.

Microwave on high power for 60-90 seconds depending on how hot you want your leftovers to be. Enjoy!

More Chicken Skillet Recipes:

Fresh Creamy Cilantro Lime Chicken Skillet

Yield: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

4 boneless chicken breasts
2 tablespoon coconut oil
1 ¼ cup GF chicken broth
¼ yellow onion, chopped
2 ½ tablespoon fresh cilantro, chopped
1 teaspoon cracked red pepper flakes
¼ teaspoon garlic powder
1 tablespoon fresh lime juice
2 tablespoon butter
4 tablespoon heavy cream
slices veggies, chopped, like bell pepper !

Instructions

Place the oil in a large oven-safe skillet over medium heat until melted. Place the chicken breasts in the hot oil and cook for about 5 minutes on each side. Place the chicken on a plate and set aside. Preheat your oven to 400*F.
Place the broth, onion, cilantro, pepper flakes, garlic powder, and lime juice in the skillet with the chicken drippings. Allow to boil down until there is approximately ¼-1/8 cup of liquids left.
Lower the heat on the skillet to low and add in the butter and cream, stir and allow the butter to fully melt.
Add in your veggies. Place in the oven for 10-15 minutes, until the chicken is fully cooked. Place the broiler on high and allow the tops of the chicken and veggies to brown and bubble, approximately 1-2 minutes.
Carefully take the hot skillet out of the oven and enjoy after allow the dish to cool slightly.

Easy Skinny Sriracha Aioli

Jan 4, 2020 · 16 Comments

This easy sriracha aioli is the best aioli to put on top of pretty much anything and we have the skinny version for you now too! Put this addictive sauce on chicken, burgers, fish, vegetables, as a chip dip, or as a sandwich sauce! It's creamy, spicy, and savory and takes just 2 minutes to whip up!

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What is aioli?

Aioli is basically a fancy way of describing a combination of eggs and oil, also known as fancy mayonnaise.

Fancy mayo?

Yes!

What makes it fancy and the best sriracha aioli - you be asking yourself...

The texture is soft and creamy. The flavor is incredibly savory and garlicky. It's incredibly easy and fast to make. The possibilities of what to use it with are endless!

Is aioli gluten-free?

Many types of mayo are not considered gluten-free therefore, caution needs to be had for that delicious aioli as well.

The version I am sharing with you today is gluten-free! I am also sharing how to make a skinny version of this sauce too!

It's so stinkin' easy!

What to use this sauce for:

Hamburgers, eggs, as a spread on toast or sandwiches!

It can be used as a dip for chips or chicken tenders or chicken wings/drumsticks or french fries!

A drizzle can help liven up a piece of chicken or fish.

A dollop can make your vegetables really pop!

What is the skinny version of this sauce?

When you want the skinny version of this aioli, simply substitute the mayonnaise with non-fat plain Greek yogurt and you are good to go!

Ingredient List:

Scroll down to the recipe card for a detailed list of ingredients and instructions.

gluten-free mayonnaise
sriracha sauce
liquid aminos
garlic powder

This post may contain affiliate links to items I use in my recipes. Please read my disclosure.

Where to find gluten-free mayo?

Here are my favorite go-to gluten-free mayonnaise options:

Hellman's Real Mayonnaise
Sir Kensingtons Mayonnaise

How to make Sriracha Aioli:

Ummmm..... so you're gonna love these instructions...

Are you ready for them????

Take your ingredients and place them in a medium mixing bowl, mix them, and you're done!

Boom! Magic sauce!

Can I turn this aioli into a drizzle?

You absolutely can!

Here's how you can do that - add in a Tablespoon of water or vinegar, stir, and check the new consistency.

Need it even more drizzly??? Continue to add in more water or vinegar a tablespoon at a time until it reaches the consistency you need for that fancy drizzle you're looking for!

Aioli alternative ingredients:

Instead of using gluten free mayo, you can swap it out with non-fat plain Greek yogurt. Make sure that it is the plain (no flavor) Greek yogurt or you may be in for an oddly sweet surprise!

You can also use gluten-free soy sauce (or regular soy sauce if you don't need the gluten-free version of this aioli!) instead of liquid aminos.

Coconut aminos can work as a substitution for the liquid aminos too!

What's the difference between coconut aminos and liquid aminos?

Well, they are made from different things but a big reason why people use one over the other is that liquid aminos contains soy and coconut aminos does not.

How to store leftover aioli:

You can store your leftover aioli sauce in an airtight container in the fridge for up to 5 days.

Can you freeze Aioli?

Nope, not really.

Oil-based foods don't do well frozen, they break and separate.

More delicious gluten-free sauces:

Easy Skinny Sriracha Aioli

Yield: 12

Prep Time: 2 minutes

Total Time: 2 minutes

Ingredients

1 cup gluten-free mayo
1 tablespoon sriracha sauce
1 tablespoon liquid aminos
½ teaspoon garlic powder

Instructions

Place all ingredients in a medium-size mixing bowl and mix together thoroughly. Then serve in a pretty dish or bowl!

Notes

When you want the skinny version of this aioli, simply substitute the mayonnaise with non-fat plain Greek yogurt.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 8mgSodium: 224mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Skinny Gluten Free Chicken Poppy Seed Casserole

Jan 2, 2020 · Leave a Comment

A skinny gluten free chicken poppy seed casserole that combines juicy chicken and fresh broccoli pieces in a homemade healthy poppyseed cream sauce, topped with butter toasted cracker crumbles, and baked to golden perfection in 15 minutes!

There's something about the creamy bites of chicken and broccoli mixed in with crisp poppyseeds and the amazing crunchy and soft butter crackers baked on top that is more than addicting to say the least.

Get ready cuz here it comes...

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Best Chicken Poppy Seed Casserole:

One of our small group leaders introduced me to chicken poppy seed casseroles a few years ago.

One evening as Alex and I walked into her house for Bible study we both stopped in our tracks the moment we walked in.

I immediately asked what she was making for dinner because the aromas that I was smelling were way too much for anyone person to handle.

The house smelled of crispy baked and buttered crackers that were still melting into creamy chicken pieces in her oven.

When she told me we were having this chicken poppyseed bake I'm sure that I gave her a puzzled look as I had never heard of it before.

But from the smell of it, I was definite game to try it out.

It was creamy and savory. The poppy seeds gave it a little crunch as did the golden baked crackers on top. The thick creamy sauce gave you all the cream-of- whatever comfort food feels.

And that's the day I fell in love with chicken poppyseed casseroles.

Of course knowing me, I couldn't just try to recreate her recipe and not try to fine tune it into a skinny version.

Is this gluten-free casserole healthy?

So my family has been helping me taste test and tweak this recipe into the ultimate skinny chicken poppyseed casserole that will blow your gluten free socks off.

Instead of using cream-of-something-soup I created a thick creamy sauce out of almond milk, greek yogurt, almond flour, and gluten free chicken broth. Oh yeah... and a bit of honey to ward off any touch of tart from the greek yogurt.
I obviously also added in a bunch of fresh broccoli that most chicken poppyseed recipes don't use. You can omit the greens and sub in an extra chicken breast in it's place if you want to.
If you need to keep this recipe gluten free please make sure that all of your ingredients are GF. Here are my go-to gluten free crackers that make an amazing topping for this dish (affiliate).

A skinny gluten free chicken poppy seed casserole that combines juicy chicken and fresh broccoli pieces in a homemade healthy poppyseed cream sauce, topped with butter toasted cracker crumbles, and baked to golden perfection in 15 minutes!

Chicken Poppyseed Casserole Ingredients:

3 cooked chicken breasts, cubed
3 cups broccoli florets
For the Sauce:
- 2 tablespoon olive oil
- 2 teaspoon minced garlic
- 4 tablespoon almond flour
- ¾ cup plain almond milk
- ¾ cup plain nonfat greek yogurt
- ½ cup GF chicken broth
- 1 teaspoon worcestershire sauce
- 1 tablespoon poppy seeds
- ½ teaspoon black pepper
- ¼ teaspoon salt
For the Cracker Topping:
- ½-1 cup gluten free crackers, crushed
- 2 tablespoon melted butter
- chopped parsley, for garnish

How to make gluten free chicken casserole:

Preheat your oven to 375*F. Grease a 9 x 13 baking dish and set aside.
In a medium saucepan over medium-low heat, heat the olive oil and minced garlic until the garlic starts to brown and become fragrant. Add in the flour until very clumpy and then slowly add in the almond milk while stirring continuously.
Add in the greek yogurt, chicken broth, worcestershire sauce, poppy seeds, salt, and pepper. Stir occasionally while the sauce warms, starts to bubble, and thicken (about 5+ minutes). Once thicken, add in the cubed chicken and broccoli pieces, and stir to coat.
Place the mixture in the baking dish and top with cracker crumbs. Drizzle the melted butter on the very top and bake for 15 minutes or until the top of the casserole starts to turn a nice golden brown and the broccoli is cooked to your liking. Remove from the oven, sprinkle with parsley, and enjoy!

How to store leftover poppy seed casserole:

You can store extra leftover chicken casserole in an airtight container in the fridge for up to 3-4 days.

How to reheat your casserole dish:

You can reheat your casserole by placing it in an airtight microwave-safe dish with a loose fitting lid so that air can still escape and microwave it for 60-90 seconds, until it's warm enough for eating.

What to pair with this casserole recipe:

Skinny Gluten Free Chicken Poppy Seed Casserole

Yield: 4 people

Prep Time: 7 minutes

Cook Time: 15 minutes

Total Time: 22 minutes

A skinny gluten free chicken poppy seed casserole that combines juicy chicken and fresh broccoli pieces in a homemade healthy poppyseed cream sauce, topped with butter toasted cracker crumbles, and baked to golden perfection in 15 minutes!

Ingredients

3 cooked chicken breasts, cubed
3 cups broccoli florets

Sauce

2 tablespoon olive oil
2 teaspoon minced garlic
4 tablespoon almond flour
¾ cup plain almond milk
¾ cup plain nonfat greek yogurt
½ cup GF chicken broth
1 teaspoon worcestershire sauce
1 tablespoon poppy seeds
½ teaspoon black pepper
¼ teaspoon salt

Cracker Topping

½-1 cup gluten free crackers, crushed
2 tablespoon melted butter
chopped parsley, for garnish

Instructions

Preheat your oven to 375*F. Grease a 9 x 13 baking dish and set aside.
In a medium saucepan over medium-low heat, heat the olive oil and minced garlic until the garlic starts to brown and become fragrant. Add in the flour until very clumpy and then slowly add in the almond milk while stirring continuously.
Add in the greek yogurt, chicken broth, worcestershire sauce, poppy seeds, salt, and pepper. Stir occasionally while the sauce warms, starts to bubble, and thicken (about 5+ minutes). Once thicken, add in the cubed chicken and broccoli pieces, and stir to coat.
Place the mixture in the baking dish and top with cracker crumbs. Drizzle the melted butter on the very top and bake for 15 minutes or until the top of the casserole starts to turn a nice golden brown and the broccoli is cooked to your liking. Remove from the oven, sprinkle with parsley, and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 315

Gluten-Free Quinoa Breakfast Bars

Jan 2, 2020 · Leave a Comment

These gluten-free quinoa breakfast bars are a sweet and easy breakfast option for those on-the-go mornings! These breakfast bars combine quinoa, coconut flour, honey, and peanut butter with dried fruits and topped off with a few white chocolate morsels to make a delicious baked gluten-free breakfast option.

Say goodbye to those overpriced breakfast/protein bars and say hello to this easy recipe!

These gluten-free quinoa breakfast bars are a sweet and easy breakfast option for those on-the-go mornings. These breakfast / protein bars combine quinoa, coconut flour, honey, and peanut butter with dried fruits and white chocolate chips to make a delicious baked gluten-free breakfast! www.BlessHerHeartYall.com

Gluten-free breakfast bars and I don't usually match up.

The store bought kind taste....um.... the taste....um....well they have no taste and are extremely overpriced.

So when I have a crazy day filled with bringing the dogs to work with you because you are trying to sell your house, and then locking your keys (and dogs) in your car (on the coldest day of the year), and then being late for your afternoon appointments, and then realizing that you ran out the door without socks and breakfast and now you are very cold and hungry...... chaos!

That was my yesterday.

So to make my day today start on a much better note, I made myself a whole mess of these delicious and nutritious gluten-free quinoa breakfast bars (and put socks on).

Side note: If you want a delicious slow cooker version of quinoa breakfast bars check out Food Faith Fitness's Slow Cooker Quinoa Energy Bars with chia seeds and almond butter!

These breakfast bars are moist and chewy, not crumbly and dry like many gluten-free treats are.

The hints of honey and cinnamon add to the sweet tastes of the dried cranberries and chocolate chips.

It's almost like taking a bite out of a breakfast cookie! Like Gluten-Free Palate's Gluten Free Sunbutter Breakfast Cookies that I am dying to try! Cookies need to be available for every meal, right?!?

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Are these breakfast bars healthy?

These breakfast bars are packed with protein with the cooked quinoa and all-natural peanut butter.

This will help keep you feeling full for longer.

There is also no added sugar, the sweetness comes from the honey, dried fruits, and the sprinkling of the white chocolate chips.

The creaminess comes from the peanut butter, and the oats add a bit of crunch!

Gluten-Free Breakfast Bar Ingredients:

1 ¾ cup cooked gluten free quinoa
all-natural peanut butter
fresh honey
2 eggs
natural applesauce
vanilla extract
coconut flour
tapioca flour
gluten free oats
walnuts or pecans
baking soda
xanthan gum
ground cinnamon
dried fruit, like cranberries
white chocolate chips

How to make gluten free breakfast bars with quinoa:

Preheat your oven to 375*F. Line a 9 x 13 baking pan with parchment paper.
In a large mixing bowl, combine the quinoa, eggs, peanut butter, honey, vanilla, and applesauce together. Add in the dry ingredients and mix well.
Place in the lined pan and gently press the batter flat into the bottom of the pan.
Bake for 18-22 minutes, or until the edges start to become golden brown.
Allow to cool slightly before cutting into squares and serving.

Gluten free quinoa breakfast bar tips:

Need a substitute for dried cranberries? What about raisins or other dried fruits instead. Still not going to work? Try fresh pieces of fruit!
This is my preferred gluten free quinoa for this recipe and the easiest and quickest way to cook it is the Instant Pot Quinoa way!
Feel free to sub out the white chocolate chips with dark chocolate chips or butterscotch chips! YUM!
Do you need to have all-natural peanut butter? No, not really, but make sure that it's the creamy style of peanut butter for optimal results.

How to store quinoa breakfast bars:

You can store leftover breakfast bars in an airtight container or storage zippie bag at room temperature for up to 1 week.

More tasty gluten-free breakfast ideas:

Gluten-Free Quinoa Breakfast Bars

Yield: 16 people

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

1 ¾ cup cooked GF quinoa
⅔ cup all-natural peanut butter
½ cup fresh honey
2 eggs
⅔ cup natural applesauce
1 ½ teaspoon vanilla extract
¾ cup coconut flour
¼ cup tapioca flour
1 cup GF oats
½ cup walnuts or pecans
1 teaspoon baking soda
1 teaspoon xanthan gum
1 ½ teaspoon ground cinnamon
½ cup dried fruit, like cranberries
⅓ cup white chocolate chips

Instructions

Preheat your oven to 375*F. Line a 9 x 13 baking pan with parchment paper.
In a large mixing bowl, combine the quinoa, eggs, peanut butter, honey, vanilla, and applesauce together. Add in the dry ingredients and mix well.
Place in the lined pan and gently press the batter flat into the bottom of the pan.
Bake for 18-22 minutes, or until the edges start to become golden brown.
Allow to cool slightly before cutting into squares and serving.

Nutrition Information:

Yield: 16 Serving Size: 16 people
Amount Per Serving: Calories: 210

One-Pan Baked Gluten-Free Sticky Honey Garlic Chicken

Jan 2, 2020 · Leave a Comment

One-pan baked gluten-free sticky honey garlic chicken recipe is 100% gluten free and not fried in a frying pan for even a moment. Tender pieces of chicken are lightly breaded in a homemade spiced coating and then drizzled in coconut oil and a 5-ingredient sticky honey garlic sauce and then baked to perfection.

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Best Gluten Free Honey Chicken:

One-pan baked gluten-free sticky honey garlic chicken recipe makes a classic dish like sticky honey garlic chicken and turns it into a healthier version all at home with minimal effort.

First off, the honey garlic chicken is baked in a baking dish and not deep fried in a skillet. Coconut oil is added to the bottom of a glass baking dish so the chicken pieces don't adhere to the pan, but you will not find deep fried anything in this recipe.

One-pan baked gluten-free sticky honey garlic chicken recipe is 100% gluten free and not fried in a frying pan for even a moment. Tender pieces of chicken are lightly breaded in a homemade spiced coating and then drizzled in coconut oil and a 5-ingredient sticky honey garlic sauce and then baked to perfection. image 1

One pan is all that it takes to make this dish become a part of your weekly dinner lineup.

One dish, just like BHHY's One-Pan Baked Gluten-Free General Tso's Chicken and the One-Pan Baked Gluten-Free Sweet and Sour Chicken recipes are.

There isn't a bunch of steps, like skillet fry first, then bake in the oven for a bit here. Nope.

This honey garlic chicken can be made in under an hour too.

A few minutes of prep work is all it takes.

Stick your chicken in the one baking dish and be done with it. Less to clean up and put away in the end.

This sticky honey garlic chicken is also completely gluten-free.

I have included some basic gluten-free ingredients in this recipe with simple alternatives in case you don't have them stocked in your pantry.

Things like cornstarch and arrowroot starch, brown rice flour and white rice flour, and gluten free chili paste and sriracha sauce, can be swapped out in this recipe.

Gluten-Free Honey Garlic Sauce:

I bet that you already have the 5 ingredients to make the sticky honey garlic sauce in your pantry.

The sauce is just a mix of honey, minced garlic, liquid aminos (or gluten free soy sauce), onion powder, and chili paste (or sriracha).

Sticky Honey Chicken Ingredients:

⅓ cup coconut oil
1.5 pounds chicken breast, cubed
1 cup brown or white rice flour
1 cup arrowroot starch, or cornstarch or tapioca starch
garlic powder
onion powder
black pepper
salt
1 egg, beaten
honey
minced garlic
liquid aminos, or GF soy sauce
sriracha, or GF chili paste
onion powder

How to make this sticky honey chicken recipe:

For a full detailed recipe card, scroll down.

Preheat your oven to 350*F. Place the coconut oil in the bottom of a 9 x 13 baking dish and evenly distribute the oil over the bottom of the dish.
In a medium bowl, add the beaten eggs. Set aside.
In a large ziploc bag, combine the arrowroot starch, ½ tablespoon onion powder, garlic powder, salt and pepper and mix well. In another large ziploc bag, pour in the rice flour. Set these two bags aside.
Dip the cubed chicken pieces into the egg and allow the excess to drip off. Then place the chicken pieces into the bag with the rice flour, zip the bag up tightly, shake the contents until evenly covered in the flour and then remove and place the pieces inside the bag with the arrowroot starch mixture and do the same shaking technique as before.
Place the coated chicken pieces into the baking dish and bake for 45 minutes, stirring every 15 minutes to allow the chicken to cook and crisp evenly.
While the chicken is baking, combine all of the sticky honey garlic sauce ingredients together in a medium bowl. Once the 45 minutes is up, pour the sauce overtop the chicken and stir to make sure that the chicken pieces are entirely covered in the sauce.
Place any chopped vegetables you would like cooked with the dish into the baking dish and stir. Cook for another 5-10 minutes or until the chicken is fully cooked and the sauce starts to thicken and turn into a glaze.
Remove from oven and serve while still warm. The sauce will thicken slightly more while cooling.

Simply prep your chicken shake-and-bake style in a plastic baggie!

Then 45 minutes in the oven to bake.

Then another 5-10 minutes to bake once the 5-ingredient sticky honey garlic sauce is applied.

Then boom, time to eat!

What to serve with your glute-free honey chicken:

This sticky honey garlic chicken is best served over a bed of brown rice, fluffy quinoa, or creamy broccoli or cauliflower rice like pictured here in this post.

I also like to add chopped green onions and sesame seeds on top. I feel like it kicks it up a notch.

One-pan baked gluten-free sticky honey garlic chicken tips:

I like to put the flour in resealable plastic baggies and use that to shake and coat the chicken in flour. It's less messy for me than bowls and less dishes to clean up later. Feel free to use whatever method you'd like to get those chicken pieces evenly coated in flour.
You really do want to stir the chicken pieces every 15 minutes while it is in the oven. Stirring it those 2 times will ensure that all the sides of the chicken pieces get evenly cooked.

Items used to make the honey garlic chicken:

This arrowroot starch/flour is awesome. So is this brown rice flour.
Looking for a good coconut oil? This yummy coconut oil comes in a 2-pack!
Here is the baking dish I used in this recipe. It requires very little scrubbing afterward.
These are my favorite reusable and dishwasher-friendly chopsticks to use at home.

The links on this page may be affiliate links. Any purchases made through these links helps support BlessHerHeartYall.com without any additional costs to you.

One-Pan Baked Gluten-Free Sticky Honey Garlic Chicken

Yield: 4 people

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

One-pan baked gluten-free sticky honey garlic chicken recipe is 100% gluten free and not fried in a frying pan for even a moment. Tender pieces of chicken are lightly breaded in a homemade spiced coating and then drizzled in coconut oil and a 5-ingredient sticky honey garlic sauce and then baked to perfection.

Ingredients

⅓ cup coconut oil
1.5 pounds chicken breast, cubed
1 cup brown or white rice flour
1 cup arrowroot starch, or cornstarch or tapioca starch
½ tablespoon garlic powder
½ tablespoon onion powder
¼ teaspoon black pepper
¼ teaspoon salt
1 egg, beaten
¾ cup honey
4 teaspoon minced garlic
3 tablespoon liquid aminos, or GF soy sauce
1 tablespoon sriracha, or GF chili paste
2 teaspoon onion powder

Instructions

Preheat your oven to 350*F. Place the coconut oil in the bottom of a 9 x 13 baking dish and evenly distribute the oil over the bottom of the dish.
In a medium bowl, add the beaten eggs. Set aside.
In a large ziploc bag, combine the arrowroot starch, ½ tablespoon onion powder, garlic powder, salt and pepper and mix well. In another large ziploc bag, pour in the rice flour. Set these two bags aside.
Dip the cubed chicken pieces into the egg and allow the excess to drip off. Then place the chicken pieces into the bag with the rice flour, zip the bag up tightly, shake the contents until evenly covered in the flour and then remove and place the pieces inside the bag with the arrowroot starch mixture and do the same shaking technique as before.
Place the coated chicken pieces into the baking dish and bake for 45 minutes, stirring every 15 minutes to allow the chicken to cook and crisp evenly.
While the chicken is baking, combine all of the sticky honey garlic sauce ingredients together in a medium bowl. Once the 45 minutes is up, pour the sauce overtop the chicken and stir to make sure that the chicken pieces are entirely covered in the sauce.
Place any chopped vegetables you would like cooked with the dish into the baking dish and stir. Cook for another 5-10 minutes or until the chicken is fully cooked and the sauce starts to thicken and turn into a glaze.
Remove from oven and serve while still warm. The sauce will thicken slightly more while cooling.

Nutrition Information:

Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 426Saturated Fat: 1gCholesterol: 149mgSodium: 1169mgCarbohydrates: 56gSugar: 52gProtein: 39g

Creamy Champagne Chicken with Mushrooms

Jan 1, 2020 · 5 Comments

This creamy champagne chicken with mushrooms is the fanciest tasting one-skillet meal that smothers chicken breasts in mushrooms that are sauteed in a splash of champagne, lemon, and butter, and allowed to bubble to perfection.

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Why champagne in sauce?

This post was supposed to go out last week with the rest of the champagne recipes from the week....

Buuuuuuut... three days of having a website down will change a blogger's plans very quickly.

On the plus side, BHHY now has an upgraded hosting company which means a faster and better experience for it's readers!

So YAY for a better reader experience (and the fact that I can breathe now that BHHY is back up and running! Phew!)!

That's almost reason enough for me to go buy champagne (or maybe I'll go buy a bottle because the family is already asking for this champagne mushroom chicken again!)!

Best champagne chicken:

The juicy chicken combines well with the light and savory, sweet and bubbly flavors in the sauce!

It's a lot of (fancy) taste with minimal effort!

This one-pot meal is really simple to make but tastes and smells (why can't this site be scratch-and-sniff?) like you are dining at one of those fancy french restaurants (the kind that serve you your main course and you need a magnifying glass to see what it is).

This recipe will definitely not leave you hungry nor will it break the bank, expensive champagne is not necessary for this winning combination!

champagne chicken with mushrooms cooked in skillet

Champagne Chicken Ingredients:

2 Tablespoon olive oil
2 large or 4 small chicken breasts, see pro tips*
1 tablespoon minced garlic
2 Tablespoon unsalted butter
½ cup Champagne, I used Brut
1 teaspoon lemon juice
1 tablespoon dijon mustard
1 cup sliced mushrooms
¼ cup heavy cream or whole milk
4 oz gluten free cream cheese
fresh parsley, chopped for garnish

champagne chicken with mushrooms cooked in skillet pouring champagne in flutes behind food

How to make champagne chicken at home:

Heat olive oil in a large skillet over medium heat, add the garlic, and saute the garlic until fragrant and turning golden brown.
Add mushrooms and butter and allow the mushrooms to soften and cook. Once the butter is melted, push the mushrooms to the outside of the skillet and add the chicken to the skillet and seer for 2-3 minutes on each side.
Stir in the champagne, cream, dijon mustard, cream cheese, and lemon juice and allow the dish to simmer until the liquids are reduced to ¼ of the original amount and becomes thickened, sprinkle with parsley, and enjoy!

champagne chicken with mushrooms cooked in skillet close up shot

Champagne Chicken Pro Tips:

If your chicken breasts are thick, carefully cut them in half, hamburger-style so that you have 4 thinner chicken pieces to work with. This will really help shorten up the time it takes the chicken to cook in that skillet of yours!

How to store leftover champagne chicken:

You can store leftover champagne chicken in an airtight container in the fridge for up to 3 days.

How to reheat leftover champagne chicken:

To reheat your chicken dish, place your chilled champagne chicken in a microwave-safe dish with a cover loosely fitted on the top so that hot air can escape.

Microwave on high power for 60-90 seconds, depending on how much you are reheating at one time. Enjoy!

What to pair with champagne chicken:

Try sweet potato brussel sprout hash, Blue Cheese Green Beans, Air Fryer Asparagus, sriracha mayo cream broccoli, or 10-minute teriyaki green beans.

More gluten free skillet chicken dishes:

champagne chicken with mushrooms cooked in skillet on dinner table

Creamy Champagne Chicken with Mushrooms

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

2 Tablespoon olive oil
2 large or 4 small chicken breasts*, see recipe notes
1 tablespoon minced garlic
2 Tablespoon unsalted butter
½ cup Champagne, I used Brut
1 teaspoon lemon juice
1 tablespoon dijon mustard
1 cup sliced mushrooms
¼ cup heavy cream or whole milk
4 oz gluten free cream cheese
fresh parsley, chopped for garnish

Instructions

Heat olive oil in a large skillet over medium heat, add the garlic, and saute the garlic until fragrant and turning golden brown.
Add mushrooms and butter and allow the mushrooms to soften and cook. Once the butter is melted, push the mushrooms to the outside of the skillet and add the chicken to the skillet and seer for 2-3 minutes on each side.
Stir in the champagne, cream, dijon mustard, cream cheese, and lemon juice and allow the dish to simmer until the liquids are reduced to ¼ of the original amount and becomes thickened, sprinkle with parsley, and enjoy!

Notes

If your chicken breasts are thick, carefully cut them in half, hamburger-style so that you have 4 thinner chicken pieces to work with.

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 564Total Fat: 34gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 169mgSodium: 315mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 43g

If you make my Gluten-Free Creamy Champagne Chicken recipe, let me know in the comments! Enjoy enjoy enjoy!

Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!

If you love this creamy champagne chicken recipe, be sure to follow me on social media so you never miss a mouth-watering post:

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Sriracha Lime Chicken

Dec 31, 2019 · 10 Comments

This sriracha lime chicken skillet is a quick and easy 15-minute recipe that sautees juicy chicken pieces and coats them in a sriracha, honey, and lime drizzle. It's sweet and oh so spicy with an asian-flair!

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Best Sriracha Lime Chicken Recipe Ever!

This is actually the second time this recipe has made an appearance on BHHY and although it is a great recipe and actually deserves 2 blog posts, the reasoning is my wrong doing.

The first Sriracha Lime Chicken post was waaaaay back when I started blogging and my photography was wack. The photos did not do this dish justice.

But that's not the worst of it. The horrific I-did-a-blogging-sin of an act was misspelling sriracha as 'sirracha' and not catching it. Then I hit "publish" on the post.

I always wondered why the recipe never got any traction.

Then one day another blogger notified me of the misspelling and all the confusion disappeared and embarrassment sank in in it's place. (This also happened in my gluten-free coconut and carrot cupcakes recipe too.)

Boo! You work so hard for each recipe post and then I did something that "kind of dumb"?!?

So round 2 is the same recipe.... better pictures... and correct spellings. So now more readers may happen to find this spicy concoction on the interweb now that the value of spell check has been learned. 🙂

This recipe is super simple to make and is fast and affordable too.

It's a perfect busy weeknight meal on top of a bed of quinoa, Jasmine rice, Basmati rice, or brown rice.

This sriracha lime chicken skillet is a quick and easy 15-minute recipe that sautees juicy chicken pieces and coats them in a sriracha, honey, and lime drizzle. It's sweet and oh so spicy with an asian-flair!

Mild or spicy?

Okay, so on to the recipe!

This recipe is hands-down, flat-out spicy, but you can tame it down by using less sriracha and more honey.

I personally like it really hot, but I understand how many would prefer a toned-down version.

I'll show you how to do both furhter down.

Sriracha Lime Chicken Ingredients:

quinoa, cooked
chicken breasts, cubed
coconut oil
sweet onion, diced
sriracha
fresh honey
fresh lime juice
chopped green onion
chopped cilantro
sesame seeds for garnishing

How to make Sriracha Lime Chicken:

Add the sweet onion and coconut oil to a large skillet over medium heat. Sauté for approx. 3 minutes. Add the chicken and cook until lightly browned and cooked thoroughly. Once cooked, discard the liquids.
While the chicken is cooking, add the sriracha, honey, and lime juice together in a small bowl.
Once the chicken is completely cooked, add the sauce mixture over top, lower the heat on the skillet to med-low, and cook for approx. 5 minutes longer. Sauce will begin to thicken.
Add the green onion, cilantro, and sesame seeds just before serving.
Serve the chicken on top of a nice fluffy bed of quinoa!

What to pair with your sriracha lime chicken:

We like serving our chicken dish with Mexican Street Corn Salad, Teriyaki Green Beans, Sriracha Cream Mayo Broccoli, or Air Fryer Asparagus!!!

How to serve Sriracha Lime Chicken:

We also like a large helping of the green onion and cilantro in the dish, it's just so yummy.

And the limes and fresh lime juice take it to the next level.

Y'all have got to be ready to come and get it by now...

How to store leftover sriracha lime chicken:

Storing leftover sriracha chicken is super easy!

You can store the sriracha chicken and the rice in the same container if you wish.

Make sure that your chicken and whatever you have chosen to serve along with it are cooled down to room temperature before you store it in the fridge!

Store the chicken and rice dish in an airtight container in the refrigerator for up to 4-5 days.

How to reheat leftover sriracha lime chicken:

To reheat your refrigerated sriracha chicken place the chicken in a microwave-safe dish with it's cover loosely fitted on the top so that the hot air can escape.

Microwave the dish on high power for 60-90 seconds depending on how much you are reheating at one time and hot warm you like to devour your leftovers!

Sriracha Lime Chicken

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This sriracha lime chicken skillet is a quick and easy 15-minute recipe that sautees juicy chicken pieces and coats them in a sriracha, honey, and lime drizzle. It's sweet and oh so spicy with an asian-flair!

Ingredients

4 cups quinoa, cooked
2 pounds chicken breasts, cubed
1 tablespoon coconut oil
½ sweet onion, diced
⅓ cup sriracha
¼ cup fresh honey
1 tablespoon fresh lime juice
½ cup chopped green onion
3 tablespoon chopped cilantro
sesame seeds for garnishing

Instructions

Add the sweet onion and coconut oil to a large skillet over medium heat. Sauté for approx. 3 minutes. Add the chicken and cook until lightly browned and cooked thoroughly. Once cooked, discard the liquids.
While the chicken is cooking, add the sriracha, honey, and lime juice together in a small bowl.
Once the chicken is completely cooked, add the sauce mixture over top, lower the heat on the skillet to med-low, and cook for approx. 5 minutes longer. Sauce will begin to thicken.
Add the green onion, cilantro, and sesame seeds just before serving.
Serve the chicken on top of a nice fluffy bed of quinoa!